











^if^ 



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FOOB-^fflafPTION. 

Owai^ral cierJL&x ii«wfi*tt 
RecelTod 

QUANTITIE^u|^ggg42^I^ NUTRIENTS 



. FOOD-MATERIALS. 



[From the Seventeenth Annual Report of the 

Massachusetts Bureau of Statistics 

of Labor, pp. 239-328.] 



BY 

CARROLL D. WRIGHT, 

CHrBF OF THE BUBBAU OF STATISTICS OF LABOB. 

Chemical Analysis and Treatment 

BY 

Prof. W. O. ATWATER, 

WESLEYAN UNIVERSITY, MIDDLETOWN, CONN. 



BOSTON : 

WRIGHT & POTTER PRINTING CO., STATE PRINTERS, 

18 Post Offick Square. 

1886. 



FOOD CONSUMPTION. 



QUANTITIES, COSTS, AND NUTRIENTS 



FOOD-MATERIALS. 



[From the Seventeenth Annual Kepokt of the 
Massachusetts Bureau of Statistics 
OF Labor, pp. 239-328.] ^ 



-„>>^ 



CAKROLL D.^RI&HT, 



CHIEF OF THE BUREAU QF STATISTICS OF LABOE. 



Chemical Analysis and Teeatment 

BY 

Prof. W. O. ATWATER, 

WESLEYAN UNIVERSITY. MIDDLETOWN, CONN. 



BOSTON : 

WRIGHT & POTTER PRINTING CO., STATE PRINTERS, 

18 Post Office Square. 

1886. 



V9 



I 



?^ 



Tp 



CONTENTS. 



Page 
Preliminary Remakks, 239, 240 

General Introduction, 240-25r) 

The Nutrients of Food and their Uses in Nutrition, . . 241-247 

Principal nutrients of food, -• • • 242 

Functions of nutrients, 242 

Protein, so called, "flesh-formers," or "flesh substance," . . 243 

Fats, 243 

Carbohydrates, 243 

Mineral matters, or ash, 243, 244 

Composition of animal foods, edible portion, freed from refuse, . 245 
Composition of animal foods, including both edible portion and 

refuse 246 

Constituents of vegetable foods and beverages, .... 2%^ 

Digestibility of Food-Matekials as Affecting their Nutri- 
tive Valu,es, 248, 249 

Percentages of undigested matters in food-materials, . . . 249 

Costs of Protein, 249-2r)3 

Comparative cost of protein in food-materials, 2.52, 253 

Amounts of Nutrients obtained for 25 cents in Different 

Food-Materials 253, 254 

Statistics of Boarding-house Consumption, 255 

The Dietaries Collected by the Bureau, (^255-305 

The dietaries, how divided, 253, 256 

Data upon which the Present Study of Dietaries i^ based, . 256, 257 

Composition of Food-Materials, 257-262 

Composition of different parts of beef, 259 

Percentages of nutrients in food-materials assumed in analyses of 
dietaries 259-262 

Standards for Daily Dietaries, ". . 262-265 

Rations estimated from dietaries, 262-264 

Nutrients in daily dietaries, 263, 264 

Direct experiments in which the incrmio and outgo of tlie body are 

compared, 264, 265 

Standards for daily dietaries, 265 



iv CONTENTS. 

Page 
Estimates of Comparative Quantities of Nutkients Required 

BY Persons of Different Classes, 266-268 

Quantities of nutrients appropriate for daily dietaries, . . . 266 
Estimated relative quantities of potential energy in nutrients re- 
quired by persons of different classes, 267,268 

Details of Dietaries, 268-305 

Equivalent measures and weights, 268 

Series A. Miscellaneous, Massachusetts, 269-281 

Series B. French Canadian, Massachusetts, 282-292 

Series C. French Canadian, Canada, 292-305 

Statements of Results, 305-310 

Persons stated to l)e nourished by food of dietaries, and estimated num- 
bers of " laboring men at moderate work " who would require the 
same quantities of nutrients, 305 

Recapitulation of analyses of dietaries. Persons, employments, wages, 
etc., and quantities and costs of food, 306,307- 

Recapitulation of analyses of dietaries. Quantities of nutrients esti- 
mated per man per day, 308, 309 

Summary of analyses of dietaries. Quantities and costs of foods and 
quantities of nutrients. Maximum, minimum, and average per man 
per day, 310 

Discussion of Analyses, 310-320 

Averages of analyses of dietaries. Quantities and costs of foods and 
quantities of nutrients as estimated per man per day, . . . .311,312 

Dietary of Students in Middletown, Conn., 313, 314 

Dietary of Brickmakers in Middletown, Conn., .... 314, 315 

Comparison wijh European Dietaries, 315-317 

Comparison of dietaries examined with European dietaries and 
standards 315, 316 

Improvements in Dietaries, 317-320 

Suggestions for the alteration of dietary A 9, 318,319 

Suggestions for the alteration of dietary A 11, 319 

Food of the Poor in Boston, 320-322 

Concluding Summary 322-328 

Costs of total food, per man per day, 323 

Costs of animal food, per man per day, 323 

Quantities of food, per man per day, 323 

Quantities of animal food, per man per day, 323 

Proportions of animal protein in total protein, 324 

The total quantities of nutrients, 324 

Noticeable features of the dietaries, 324, 325 

Questions suggested by the data, 325-328 



FOOD CONSUMPTION. 

QUANTITIES, COSTS, AND NUTRIENTS OF FOOD- 
MATERIALS. 



The food problem is one of the most important that, can 
engross the attention of the people. It has a vital connection 
with the condition of the workingman, and the study of its 
various branches is essential to a proper understanding of the 
relative prosperity of industrial periods and the relative status 
of workingmen in different countries. It also has a directly 
practical interest for the wage worker, as it is undeniably true 
that much money is wasted in the purchase of food which is 
lacking in the elements of nutrition, and that the income of 
the working classes might be made far more effective if it were 
expended in accordance with the results of scientific research. 

To supply in some measure the information necessary to 
enable the workingman to more intelligently regulate his ex- 
penditures for food, and thus enable him to secure with ^ given 
expenditure the maximum amount of nutritive elements, the 
Bureau has collected a number of schedules of dietaries, <rivin2 
quantities and costs of food of people, mostly manual laborers, 
with limited incomes, in Massachusetts and Canada, which 
have been subjected to chemical analysis in order to estimate 
the quantities of nutritive material contained in them and to 
learn how they compare with regard to nutrients, cost, and 
fitness for their purpose with each other, as well as with other 
dietaries and with recognized standards. 



240 STATISTICS OF LABOR. 

It was not expected that either the data or the time at our 
disposal would suffice for exhaustive results, but rather that 
a brief preliminary study might be made which would serve 
to indicate the methods which should be followed, the sources 
of error and means for avoiding them, and the results which 
might be anticipated from a more detailed and complete 
inquiry, if such should at any time seem desirable and 
feasible. The results herewith presented are not brought for- 
ward as exhaustive therefore, but rather as a preliminary sur- 
vey of a territory which promises rich rewards if thoroughly 
explored. While the data are to a certain extent incomplete, 
the final conclusions, it is ])elieved, are not wide of the truth. 
The statistics of quantities of food, prices, etc., are compiled 
from original accounts with tradesmen, and may therefore be 
relied upon. The chief liability to error is undoul^tcdly to 
be found in the fact that the statistics give the amount of 
food purchased, not that actually eaten. Of the element of 
waste it is impossible to take accurate account. How much 
was wasted, or thrown away as refuse, cannot be ascertained. 
The housewives and boarding-house keepers would no doul>t 
say that this element of waste was extremely small, and gen- 
erally speaking this is no doubt true. Every effort has been 
made to eliminate error throughout the investigation, and it 
is not probable that the amount of error contained in the 
statistics is sufficient to affect materially the averages obtained. 



GENERAL INTRODUCTION. 

As the form in which the subject is here treated is, to most 
persons not specialists, somewhat ncAV and a number of the tech- 
nical terms employed, though common in late chemical and 
physiological treatises, have not yet worked their way into 
familiar use, it is proper to introduce here some general 
explanations, before proceeding to the discussion of the parti»;u- 
lar investigation undertaken by the Bureau. 

A pound of lean beef (round steak freed from fat) , and a quart 
of milk, both contain about the same quantity, say a quarter of 
a pound, of actually nutritive material. But the pound of beef 
costs more than the quart of milk and it is worth more as a part 



FOOD CONSUMPTION. 241 

of a day's supply of food. The nutritive materials, or nutrients, 
as tliey are called, in the lean meat, though the same quantity 
as in the milk, are diiferent in quality, and of greater nutritive 
value. 

We have here an illustration of a fundamental foot in the 
economy of foods, namely, that the differences in the values of 
difierent foods depend upon both the kinds and the amounts of 
the nutritive material which they contain. If, then, we w^ould 
understand the nutritive value of foods, we must know, first of 
all, what they are composed of. Knowing this, we must next 
consider what the several food ingredients do in the body ; what 
is the special work which each one of the different nutrients 
has to perform in building up our bodies and in supplying their 
wants. When, in addition to all this, we know how much of 
each class of nutrients our bodies require and our food-materi- 
als contain we shall be in condition to economize our foods as 
we do the other necessaries of life. 

The Nutrients of Food and their Uses in Nutrition. 

Viewed from the standpoint of theii* uses in the nutrition of 
man, the constituents of ordinary foods may be succinctly classi- 
fied as follows ; 

1. Edible Substance: tlie flesh of meats and fish; the shell 
contents of 03^sters ; wheat flour. 

2. Be/use: bones of meat and fish; the shells of oysters,; 
bran of wheat. 

The edible substance consists of 

1. Water. 

2. Nutritloe Substance, or Nutrients. 

Of the meat furnished by our butchers, the fish found in the 
market, and the other food for our tables, only a part serves to 
fulfil these purposes. The bone of roast beef is not used for 
food at all, and that of shad is worse than useless, because of 
the bother necessary to get rid of it ; it is only the edible por- 
tion that is of actual value as food, therest being merely refuse. 
And when we come to consider the edible portion, the meat 
fieed from bone and gristle, the flesh of the fish, or the flour as 
it is baked in bread, we find that these consist largely of water. 
And although water is indispensable, that in the meat or the 



242 STATISTICS OF LABOE. 

potatoes on our tables is of no more value for the support of 
our bodies than the same amount in milk or in a glass of water. 

Leaving out of account, then, the refuse and the water, we 
have the nutritive materials, or, as we may call t^em, the nutri- 
ents of our foods. Speaking as chemists and physiologists, we 
may say that our food supplies, besides water, four principal 
classes of nutritive ingredients or nutrients, viz., protein, car- 
bohydrates, fats, and mineral matters ; and that these are trans- 
formed into the tissues and fluids of the body, muscle and fat, 
blood and bone, and are consumed to produce heat and force. 

As this is not the place for detailed accounts of the nature 
and the uses of the constituents of foods, we can only recapitu- 
late the main facts in tabular form, showing the principal nu- 
trients of food, the composition of animal foods, and the con- 
stituents of vegetable foods and beverages. 

PRINCIPAL NUTRIENTS OF FOODS. 

Albuminoids or Proteids : albumen of egg ; myosia 
of muscle (lean of meat) ; casein of milk ; gluten 
of wheat. 

I Oclatinoid^ : ossein of bone; collagen of tendons 
{ (which boiled yield gelatin) . 
Fats: fats of meat; butter; olive oil; oil of maize and wheat. 
Carbohydrates: starch; sugar; cellulose (woody fibre). 
Mineral Matters, or Ash: calcium; potassium and sodium; phosphates 
and chlorides. 

FUNCTIONS OP NUTRIENTS. 

{Ways in which the nutrients are used in the body.) 

forms the (nitrogenous) basis of blood, muscle, connective 
The Protein tissue, etc. 

of food I is transformed into fats and carbohydrates, 
is consumed for fuel. 
The Fats of r are stored as fat. 

food 1 are consumed for fuel. 



Protein Compounds."^ 



The Carbo- 
hydrates 
of food 



are transformed into fat. 
are consumed for fuel. 



* The muscular tissues of animals, and, hence, the lean portions of meat, fish, etc., contain 
small quantities of so-called nitrogenous extractives — creatin, carnin, etc. — which are the chief 
constituents of meat extract. These contribute materially to the flavor, and somewhat to the 
nutritive effect, of the foods coutuiuini; thein. They are not usually deemed of suflicient impor- 
tance, however, to be grouped as a distinct class in tabu'ar statements of the composition of 
foods. As they contain nitrogen, like the protein comxiouods, they are commonly included with 
the protein. 



FOOD CONSUMPTION. 243 

Perhaps a few words should be added regarding the princi- 
pal classes of nutrients. 

Protein, so called, " Flesh-formers," or " Flesh substance." — ■ 
The terms protein, proteids, and albuminoids, are applied some- 
what indiscriminately, in ordinary usage, to several or all of 
certain classes of compounds characterized by containing car- 
bon, oxygen, hydrogen, and, with them, nitrogen. The most 
important are the proteids, or albuminoids, of which albumen, 
the white of egg, fibrin of ])lood, casein of milk, myosin (the 
basis of muscle), and gluten of wheat, are examples. Allied to 
these, but occurring in smaller proportions in animal tissues 
and foods, are the gelatinoids, the nitrogenous compounds that 
make the basis of connective and other tissues. Gelatin, 
whence the name gelatinoid (gelatin-like), is derived from 
some of these tissues, and may be taken as a type of the com- 
pound of this class. As these constituents are of similar con- 
stitution, and have similar, or nearly similar, uses in nutritionj 
it is customary to group them together as protein. What is 
especially to be borne in mind, then, is that protein is a term 
applied to the nitrogenous constituents of our foods, and we 
shall see these are, in general, the most important, as they are 
the most costly, of the nutrients. 

Fats. — We have familiar examples of these in the fat of 
meat (tallow, lard), in the fat of milk, which makes butter, 
and in olive, cotton-seed, and other animal and vegetable oils. 
The fats consist of carbon, oxygen, and hydrogen, and contaih 
no nitrogen. In nutritive value, as in cost, they rank next to 
the protein compounds. For some of the nutritive functions, 
indeed, namely, those expressed by the words " consumed for 
fuel," the fats greatly exceed protein in value. 

Oarhohydrates. — Starch, cellulose (woody fibre), i. sugar, 
and inosite ("muscle sugar"), and other similar substances, 
are called carbohydrates. Like the fats, they consist of car- 
bon, oxygen, and hydrogen ; but they have less carbon and 
hydrogen, and more oxygen than the fats, and hence taking 
weight for weight do not equal the fats in value for " fuel." 

Mineral Matters, or Ash. — When vegetable or animal mat- 
ters are burned, more or less incombustible material remains as 
ash. The ingredients which make the ash are called mineral 
matters, or, sometimes, salts. They are, for the most part, 



244 STATISTICS OF LABOR. 

compounds of the elements, potassium, sodium, calcium and 
iron, with chlorine, sulphuric acid, and phosphoric acid. 
Sodium, combined with chlorine, forms sodium chloride, or 
common salt. Calcium, with phosphoric acid, forms calcium 
phosphate, or phosphate of lime, the mineral basis of bones. 

Just how the different nutrients perform their different 
offices in nourishing the body, in building up its tissues, repair- 
ing its wastes, and serving as fuel to produce animal heat, and 
muscular and intellectual energy, is not yet fully known. Still, 
we have today a tolerably fair idea of the principal parts 
played by each class of nutrients. 

Suppose that we have, for breakfast, beefsteak, bread and 
l)utter, and potatoes. The beef supplies us with considerable 
protein (in the lean meat) and fat. The butter is nearly all 
fat. The bread contains a little protein and fat. The potatoes 
the same ingredients, but in still smaller proportions, the prin- 
cipal nutrients of both bread and potatoes being starch, a car- 
bohydrate. 

Part of the protein of the food serves to repair the muscles, 
tendons, skin, and other organs, that are being worn out by 
constant use. The rest is consumed, sooner or later, — no one 
knows exactly when, where, or how. Part is probably trans- 
formed into fat, and stored as fat in the body, and thus re- 
places fat that is consumed to keep the body warm and to give 
the muscles strength for the work they have to do. And 
probably a part of the protein is changed into glycogen, a 
carbohydrate which occurs in the liver. 

Part of the fat of the meat and bread is stored as fat in the 
body, and part is burned, yielding heat to keep the body warm, 
and muscular energy as well. The chief use of the carbohy- 
drates, the starch and sugar, of the bread and potatoes seems 
to be to serve for fuel though they are transformed also into 
fats. It is a matter of common experience that many people 
are made corpulent by eating sugar and starchy foods, and 
grow lean when they avoid them. 

The tables showing the composition of animal foods and the 
constituents of vegetable foods and beverages follow. 



FOOD CONSUMPTION. 



245 



Composition of Animal Foods. Edible Portion — Flesh, etc., Freed 
from Bone, Shells, and other Refuse. 

[Italics indicate European analyses, the rest are American.] 





Water. 


Nutrients. 


Nutrients. 


Kinds of Food-SIaterials. 


Protein 




Carbohy- 










(albu- 


Fats. 




Ash. 








minoids). 




drates. ^ 

1 


Meats — Fresh. 


Per cent. 


Per cent. 


Per cent. 


Per cent. 


Per cent. 


Per cent. 


Beef, side, well fattened, . 


54.7 


45.3 


17.2 


27.1 


- 


1.0 


Beef, lean, nearly free from fat, 


76.0 


24.0 


21.3 


0.9 


- 


13 


Beef, round, rather lean, . 


60.7 


S3.3 


23.0 


9.0 


- 


1.3 


Beef, sirloin, rather fat. 


60 


40.0 


20.0 


19.0 


- 


1.0 


Beef, neck, .... 


62.0 


38.0 


19.2 


17.8 


- 


1.0 


Beef, liver, 


6J..5 


30.5 


20.1 


5.4 


3.5 


1.5 


Beef, tongue 


63..5 


36.5 


17.4 


18.0 


- 


1.1 


Beef, heart, 


56.5 


43.5 


16.3 


26.2 


- 


1.0 


Veal, lean, 


78.8 


21.2 


19.7 


0.8 


_ 


0.7 


Veal, rather fat, .... 


72.3 


27.7 


18.9 


7.5 


- 


1.3 


Mutton, side, well fattened. 


45.9 


54.1 


14.7 


3S.7 


- 


0.7 


Mutton, leg, .... 


61.8 


38.2 


18.3 


19.0 


- 


0.9 


Mutton, shoulder. 


58.6 


41.4 


18.1 


22.4 


- 


0.9 


Mutton, loin (chops), . 


49.3 


50.7 


15.0 


35.0 


- 


0.7 


Meats —Prepared. 














Dried beef, 


58.6 


41.4 


30.3 


4.4 


- 


6.7 


Corned beef, rather lean, . 


58.1 


41.9 


13.3 


26.6 


- 


2.0 


Smoked ham, .... 


41.5 


58.5 


16.7 


39.1 


- 


2.7 


Pork, bacon, salted, . 


10.0 


90.0 


3.0 


80.5 


- 


6.5 


Fowl. 






2*4.4 








Chicken, rather loan, . 


72.2 


27.8 


2.0 


- 


1.4 


Turkey, medium fatness, . 


65.2 


33.8 


23.8 


8.7 


- 


1.3 


Goose, fat 


38.0 


6J.0 


15.9 


45.6 


- 


0.5 


Daibt Products, Eggs, etc. 














Cow's milk 


87.4 


12.6 


3.4 


3.7 


4.8 


0.7 


Cow's milk, skimmed. 


90.7 


9.3 


3.1 


0.7 


4.8 


0.7 


Cow's milk, buttennUk, 


90.3 


9.7 


4.1 


0.9 


4.0 


0.7 


Coxa's milk, wheii, . , . 


93.2 


6.8 


0.9 


0.2 


5.0 


0.7 


.Cheese, whole milk, . 


31.2 


68.8 


27.1 


35.5 


2.3 


3.9 


Cheese, skimmed milk, 


■il.3 


58.7 


38.4 


0.8 


8.9 


4.6 


Butter 


9.0 


91.0 


1.0 


87.5 


0.5 


2.0 


Hen's eggs 


73.1 


26.9 


13.4 


11.8 


0.7 


1.0 


Fish, etc. 














Flounder, whole. 


84.2 


15.8 


13.8 


0.7 


_ 


1.3 


Haddock, dressed. 


81.4 


18.6 


17.1 


0.3 


- 


1.2 


Bluefiah, dressed. 


78.5 


21.5 


19.0 


1.2 


- 


1.3 


Cod, dressed 


82.6 


17.4 


15.8 


0.4 


- 


1.2 


Whitertsh, whole, 


69.8 


30.2 


22.1 


6.5 


- 


1.6 


Shad, whole, .... 


70.6 


29.4 


18.5 


9.5 


- 


1.4 


Mackerel, average, whole, . 


71.6 


28.4 


18.8 


8.2 


_ 


1.4 


Salmon, whole, .... 


63.6 


36.4 - 


21.6 


13.4 


- 


14 












( 


si.alt. 




Salt cod, 


53.8 


26.1 


21.7 


0.3 




20.1 


4.1 


Smoked herring 


34.5 


53.8 


36.4 


15.8 


_ 


11.7 


1.6 


Salt mackerel, .... 


42.2 


47.2 


22.1 


22.6 


- 


10.6 


2.5 


Oysters, 


87.2 


12.8 


6.0 


1.2 


3.6 


2.0 


Scallops 


80.3 


19.7 


14.7 


0.2 


3.4 




1.4 



246 



STATISTICS OF LABOK. 



Composition of Animal Foods. Specimens as Purchased in the 
Markets (including both Edible Portion and Refuse). 

[Italics indicate European analyses, the rest are American.] 





Refuse : 


I/DIBLB POKTION. 
















bones 








NUTRIENTS. 


Kinds of Food-Materials. 


skins, 














Water. 


Nutri- 












shells, etc. 




ents. 


Protein 

(albumin- 
oids). 


Fats. 


Carbo- 
hydrates, 
etc. 


Mineral 
matters. 




Per 


Per 


Per 


Per 


Per 


Per 


Per 


Meats— Fresh. 


cent. 


cent. 


cent. 


cent. 


cent. 


cent. 


cent. 


Beef, side, well fattened, . 


19.7 


44.0 


36.3 


13.8 


21.7 


_ 


0.8 


Beef, round, rather lean, . 


10.0 


60.0 


30.0 


20.7 


8.1 


_ 


12 


Beef, sirloin, rather fat. 


25.0 


45.0 


30.0 


15.0 


14.3 


_ 


0.7 


Beef, neck, .... 


19.9 


49.6 


30.5 


15.4 


14.3 


_ 


0.8 


Beef, tongue, 


15.3 


54.0 


30.7 


14.5 


15.4 


_ 


0.8 


Beef, heart 


6.0 


53.4 


40.6 


14.8 


24.8 


_ 


1.0 


Mutton, side, well fattened, 


20.0 


42.9 


37.1 


13.2 


23.2 


_ 


0.7 


Mutton, leg. 


18.4 


50.4 


31.2 


15.0 


15.5 


_ 


0.7 


Mutton, shoulder. 


16.8 


48.7 


34.5 


15.0 


18.7 


_ 


0.8 


Mutton, loin (chops), 


10.3 


41.3 


42.4 


12.5 


29.3 


- 


0.6 


Meats — Prepared. 
















Dried beef 


6.5 


55.5 


38.0 


27.4 


4.2 


_ 


0.4 


Corned beef, rather lean, . 


6.2 


54.5 


39.3 


12.5 


24.9 


_ 


1.9 


Smoked ham. 


12.5 


30.3 


51.2 


14.6 


34.2 


_ 


2.4 


Pork, bacon, salt. 


5.0 


9.5 


85.5 


2.8 


76.5 


_ 


6.2 


Fowl. 
















Chicken, rather lean, . 


41.6 


42.2 


16.2 


14.2 


1.2 


_ 


0.8 


Turkey, medium fatness, . 


35.4 


42.8 


21.8 


15.4 


5.6 


- 


08 


Dairy Products, Eggs, 
















ETC. 
















Cow's milk, .... 


_ 


87.4 


12.6 


3.4 


3.7 


4.8 


0.7 


Cow's milk, skimmed. 


_ 


90.7 


9.3 


3.1 


0.7 


4.8 


0.7 


Cow's milk, buttermilk, 


_ 


90.3 


9.7 


4.1 


0.9 


4.0 


0.7 


Cow's milk, whey. 


_ 


93.2 


6.8 


0.9 


0.2 


5.0 


0.7 


Cheese, whole milk, . 


_ 


31.2 


68.8 


27.1 


35.5 


2.3 


3.9 


Cheese, skimmed milk. 


_ 


41.3 


5S.7 


3S.4 


6.8 


8.9 


4.6 


Butter 


_ 


9.0 


91.0 


1.0 


87.5 


0.5 


2.0 


Hen's eggs 


13.7 


63.1 


23.2 


11.6 


10.2 


0.6 


0.8 


Fish, etc. 
















Flounder, whole, 


66.8 


27.2 


6.0 


5.2 


0.3 


- 


0.5 


Haddock, dressed. 


51.0 


40.0 


9.0 


8.2 


0.2 


_ 


0.6 


Bluetish, dressed, 


4S.6 


40.3 


11.1 


9.8 


0.6 


_ 


0.7 


Cod, dressed, 


30.0 


58.4 


11.6 


10.6 


0.2 


_ 


0.8 


Whitettsh, whole, 


53.5 


32.5 


14.0 


10.3 


3.0 


_ 


0.7 


Shad, whole. 


50.1 


35.2 


14.7 


9.2 


4.8 


_ 


0.7 


Mackerel, average, whole, . 


44.6 


40.4 


15.0 


10.0 


4.3 


- 


0.7 


Salmon, whole, . 


35.3 


40.6 


24.1 


14.3 


8.8 


- 


1.0 
















Salt 




Salt cod, .... 


24.9 


40.3 


19.4 


16.0 


0.4 


- 


15.4 


3.0 


Smoked herring, . 


44.4 


19.2 


29.9 


20.2 


8.8 


- 


6.5 


0.9 


Salt mackerel. 


33.3 


28.1 


31.5 


14.7 


15.1 


- 


7.1 


1.7 


Oysters, in shell, 


82.3 


15.4 


2.3 


1.1 


0.2 


0.6 


0.4 


Oysters, solids, . 


_ 


87.2 


12.8 


6.3 


1.6 


4.0 


0.9 


Scallops, edible portion, . 


- 


80.3 


19.7 


14.7 


0.2 


3.4 


1.4 



FOOD CONSUMPTION. 



247 



Constituents of Vegetable Foods and Beverages. 

[The analyses of foods in Roman letters are American, those of foods and beverages in italics 

are European.] 









Water. 


KUTKIENTS. 


Kinds or Food and Beverages 


Protein 




Carbo- 


Woody 


Mineral 






(albu- 


Fa^s. 


hydrates, 










minoids). 




etc. 


fibre. 


matters. 


Foods. 


Per cent. 


Per cent. 


Per cent. 


Per cent. 


Per cent. 


Per cent. 


Wheat flour, average,* 


11.6 


11.1 


1.1 


75 4 


0.2 


0.6 


Wheat flour, maximum,* 




13.5 


13.5 


2.0 


78.5 


1.2 


1.5 


Wheal flour, minimum,* 




8.3 


8.0 


0.6 


68.3 


0.1 


0.3 


Graham flour (wheat), 




13.0 


11.7 


1.7 


69.9 


1.9 


1.8 


Cracked wheat, . 




10.4 


119 


1.7 


7-1 


.6 


1.4 


Eye flour, . 






13.1 


6.7 


08 


78.3 


0.4 


0.7 


Pearled barley, . 






118 


8.4 


0.7 


77.8 


0.3 


1.0 


Buckwheat flour. 






13..5 


6.5 


1.3 


77.3 


0.3 


1.1 


Buckwheat " farina," 






11.2 


3.3 


0.3 


84.7 


0.1 


0.4 


Buckwheat " groats," 






10.6 


4.8 


0.6 


83.1 


0.3 


0.6 


Oatmeal, 






7.7 


15.1 


71 


67.2 


0.9 


2.0 


Maize meal, . 






14.5 


9.1 


3.8 


69:2 


1.8 


1.6 


Hominy, 






13.5 


8.3 


0.4 


77.1 


0.3 


0.4 


Rice, 






12.4 


7.4 


0.4 


79.2 


0.2 


0.4 


Leans, . 






13.7 


23.2 


2.1 


63.7 


3.7 


3.6 


Pease, . 






15.0 


22.9 


1.8 


62.4 


6.4 


2.5 


Potatoes, 






75.5 


2.0 


02 


20.5 


0.8 


10 


Sweet potatoes, . 






75.8 


1.5 


0.4 


20.0 


1.1 


1.2 


Pole beans, . 






83.5 


2.8 


0.3 


,10.0 


2.6 


0.8 


Groen pease, 






81.8 


3.4 


0.4 


12 1 


1.6 


0.7 


Turnips, 






612 


1.0 


0>2 


6.0 


0.9 


0.7 


Beets, . 






83.9 


2.1 


0.1 


11.7 


1.2 


1.0 


Carrots, 






87.9 


10 


0.2 


8.9 


1.2 


0.8 


Onions, . 






89.3 


1.1 


0.2 


8.3 


0.6 


0,5 


Cabbage, 






90.0 


1.9 


0.2 


4.9 


1.8 


12 


Lettuce. . 






94.3 


1.4 


0.3 


2.2 


0.7 


1.1 


Caulifluwer, . 






90.4 


2.5 


0.4 


5.0 


0.9 


08 


Tomatoes, . 






92.4 


1.3 


0.3 


4.6 


0.8 


0.6 


Melons, 






95.2 


1.1 


0.6 


1.4 


1.1 


0.6 


Pumpkins, . 






90.0 


0.7 


0.1 


7.3 


1.3 


0.6 


Squash, 






87.8 


0.7 


0.2 


9.1 


1.1 


1.1 


Apples, . 






84.8 


04 


- 


12.8 


1 5 


0.5 


Pears, . 






83.0 


04 


- 


12.0 


4.3 


0.3 


Starch, . 






15.1 


12 


- 


83.3 




0.4 ' 


Tapioca, 






13.3 


0.6 


86 


.0 


_ 


0.1 


Cane-sugar, . 






2.2 


03 


_ 


96.7 


_ 


) 0.8 


Molasses, 






24.6 


_ 


_ 


71.0 


t 


23 


W^heat bread, t . 






32.7 


8.9 


19 


55.5 " 


1.0 


Graham bread, . 






34.2 


9.5 


1.4 


63.3 


1.6 


Rye bread, . 






30.0 


8.4 


0.5 


59.7 


1 4 


Soda crackers. 






80 


10.3 


9.4 


70.5 


1.8 


" Boston " crackers, 






8.3 


10.7 


9.9 


68.7 


2.4 


" Oyster" crackers. 






3.9 


12.3 


4.8 


76.5 


2.5 


Oatmeal crackers, 






4.9 


10.4 


13.7 


69.6 


1.4 


Pilot (bread) crackers, 




7.9 


12.4 


4.4 


74.2 ^ 


1.1 


Macaroni, . 




13.1 


9.0 


0.3 


76 


8 


0.8 


Bevekages. 






Alcohol. 




Free acid. 




Lager beer, . 




90.3 


0.5 


4.0 


5.0 




0.2 


Porter and ale, . 






88.5 


0.7 


5.2 


5.3 


_ 


0.3 


Phenish wine, icldte, . 






86.3 


_ 


10.5 


2.6 


0.4 


0,2 


Rhenish wine, red. 






86.9 


- 


8.9 


3.4 


0.5 


0.3 


French loine, claret, , 






88.4 




81 


2.7 


06 


0.2 



* Of analyses of American flours. The figures for " maximum " and " minimum " denote the 
largest and smallest percent.iges, respectively, found in the analyses. The sum of the figures 
representing the maximum must, therefore, exceed, and those for minimum fall below, 100 per 



t From flour of about average composition. 



X Other organic matter, 2.1. 



248 STATISTICS OF LABOR. 

Digestibility of Food - Materials as Affecting their 
Nutritive Values. 

The question of the digestibility of foods is a very complex 
and difficult one, and-it is to be noticed that the men who know 
the most about it are generally the least ready to make definite 
and sweeping statements as to the digestibility of this or that 
kind of food-material. One great difficulty is the fact that 
what we ordinarily call the digestibility of a food includes sev- 
eral different things, the ease with which it is digested, the 
time required for digesting it, and the proportions of its several 
constituents that are digested. 

The ease of digestion of a given food-material and its suit- 
ableness to the digestive organs of a given person are physio- 
logical questions, hardly capable of categorical answer. The 
actual amounts digested are capable of more nearly accurate 
determination. Indeed, the percentage of the more important 
constituents of various foods actually digested by domesticated 
animals of different species, breeds, sexes, and ages, and under 
varying circumstances, has been a matter of active experi- 
mental investigation in the German agricultural experiment 
stations during the past twenty years. Briefly expressed, the 
method consists in weighing and analyzing both the food con- 
sumed and the solid excrement. Since the latter represents 
the amount of food undigested, the difference is the amount 
digested. 

Such experiments upon human subjects, however, are ren- 
dered much more difficult by the necessity of avoiding com- 
plex mixtures of foods, in order that the digestibility of each 
particular food or food ingredient may be determined with cer- 
tainty, and the fact that it is not easy to continue to eat the 
same kind of food long enough for a satisfactory experiment. 

It is of course desirable to take account of the digestibility 
of food-materials in comparative statements of their nutritive 
values. The facts at hand are, however, hardly sufficient to 
warrant their introduction into food-tables. A considerable 
number of experiments have been carried out, nevertheless, 
the majority in the physiological laboratory of the University 
of Munich, Germany. The results of a number of them are 
concisely set forth in the following table : 



FOOD CONSUMPTION. 



249 



Percentages of Undigested Matters in Food-Materials. 



Blind of Food Eaten. 



Percentage of 
the dry food lost 
as excrement. 



Percentages of the 



Xitrogen* of the 
foods which goes 
to waste iu the 
excrement. 



Carbohydrates of 
the foods which 
go to waste in 
the excrement. 



Lean beef, 

Fish (haddoclj), .... 

Eggs 

Milk 

Milk, with cheese, .... 

Rice, 

Potatoes, 

Fat bacon, with some bread and beef. 

White broad (wheat), . 

Coarse rye bread (black bread), . 

Cabbage, 

Yellow beets, 



2 or 
2 or 



5'4 

to 10 



8V( to 

Z% to 

15 

15 

21 



3 
3 

2^< 

7 to 12 

3 to 5 

25 

32 

12 to 14 

19 to 26 

32 

18>^ 

39 



1 

to 6 
to 1]^ 
11 

15>i 
18 



* Protein. 



Thus the men upon whom the experiments were made 
digested all but five or six per cent of the whole dry matter 
(water-free substance) of the lean beef and the fish, and all 
but two per cent of their protein (nitrogen) . Of the water-free 
substance of milk, a somewhat larger proportion passed 
through the body undigested. The vegetable foods were much 
less completely digested, the coarse rye bread and the beets 
being, in this sense, the least digestible of all. 

Costs of Protein. 
A subject that has received but little attention in this coun- 
try, though it has become a vital one in Europe, and is becom- 
ins: so with us, is the cost of the nutritive material of our 
foods. The relative cheapness or dearness of different foods 
must be judged by comparing, not the prices per pound, but 
the costs of the actual nutrients. In making such comparisons, 
the cost may be assumed to fall, not upon the inedible por- 
tions and the water, but solely upon the three classes of 
nutrients, the protein, fats, and carbohydrates. The relative 
physiological values of the nutrients in different foods depend 
upon (1) their digestibility and (2) their functions and the 
proportions in which they can replace each other in nutrition. 
An accurate physiological valuation is, in the present state of 
our knowledge, at least, impracticable. The pecuniary costs 
of the nutrients are, however, more nearly capable of approxi- 
mation. 



250 STATISTICS OF LABOR. 

Various methods have been proposed for computing the rela- 
tive pecuniary costs of the nutrients of foods, none of which, 
liowever, are entirely beyond criticism. The following, based 
upon German estimates of the relative costs of protein, fats, 
and carbohydrates, is perhaps as satisfactory as any. They 
are those of Prof. Konig. 

From extended comparisons of the composition and market 
prices of the more important animal and vegetable food-ma- 
terials, such as meats, fish, flour, etc., those which serve for 
nourishment and not as luxuries, and form the bulk of the food 
of the people, it has been estimated that a pound of protein 
costs, on the average, five times as much, and a pound of fats 
three times as much, as a pound of carbohydrates ; that, in 
other words, these three classes of nutrients stand related to 
each other, in respect to cost, in the following proportions : 

Assumed Ratios of Costs in Staple Foods. 

Protein, ......... 5 

Fats, 3 

Carbohydrates, ........ 1 

Perhaps a study of foods and prices in our markets might 
lead to a different scale of valuations, but this will serve our 
present purpose. 

Suppose a pound of beef to cost 25 cents, and to contain 25 
per cent of inedible matters, bone, etc., 45 per cent of water, 
and 30 per cent of nutritive substance, upon which latter — 
the bone and water being assumed to be without nutritive 
value — the whole cost comes. The 30 per cent, or -j^^'^q pounds, 
of nutritive substance thus costs 25 cents, or at the rate of 
83^ cents per pound. If now we leave out of account the 
minute quantities of carbohydrates and the mineral matters, 
the whole cost will fall upon the protein and fats. Assuming 
these to cost in the ratio of 5 : 3 and the amounts in the meat 
to be protein 15 per cent and fats 14| per cent, an easy com- 
putation will show the protein to cost 106 cents, and the fats 
04 cents, per pound.* 

* The methods of computing the cost of protein and the amounts obtained for 25 cents in dif- 
ferent foods are shown in the foot-note on the next page. 



FOOD CONSUMPTION. 251 

Of the diflferent nutrients, protein is physiologically the most 
important, as it is pecuniarily the most expensive. For these 
reasons the cost of protein in different food-materials may be 
used as a means of comparing their relative cheapness or dear- 
ness, as is done in the following table. The figures represent 
the ordinary prices per pound, and the corresponding costs of 
protein, in specimens of food-materials obtained in New York 
and Middletown, Conn., markets. Though the number of 
specimens is too small for reliable averages, the figures, taken 
together, doubtless give a tolerably fair idea of the relative 
costliness of the nutrients in the different classes of foods. It 
will be understood, of course, that the computations make allow- 
ance for the costs of the other nutrients, the fats and the car- 
bohydrates, though for the sake of brevity the latter are 
omitted from the table. 



1. Cost of Protein : — Suppose we wish to learn the costs of the nutrients in wheat flour, 
containing 11.1 per cent of protein, 1.1 per cent of fat, and 75.4 per cent of carbohydrates, and 
costing 4 cents a pound. 

Let X represent the cost of a pound of carbohydrates in cents. Then, by the ratio of costs 
assumed above, a pound of fats would cost '.i x cents and a pound of protein 5 x cents. 100 
pounds of the flour will cost 400 cents, and will contain 11.1 pounds of protein, 1.1 pounds of 
£ata, and 75.4 pounds of carbohydrates. We shall have , 

75.4 X cents = cost of 75.4 pounds of carbohydrates. 
3.3 a; cents = " 1.1 " fats. 

55.5 X cents = " 11.1 " protein. i 

Total, . 134.2 agents = " 100 " flour = 400 cents. 

Whence a; = 3 cents, cost of carbohydrates per pound. i 

3 X = cents, " fats. 
5 a; := 15 cents, " protein. i 

2. Amounts of Nutrients obtained for '2o cents : — At 4 cents per pound for the flour, 25 cents 
will pay for 6.25 pounds. By the percentage composition above given 6.25 pounds of flour will 
contain 0.69 pound of protein, 0.07 pound of fats, and 4.71 pounds of carbohydrates, which are 
the amounts of nutrients obtained for 25 cents. 



252 



STATISTICS OF LABOR. 



Comparative Cost of Protein in Food- Materials. 





Prices 


Cost of 
Protein 




Prices 


Cost of 
Protein 


Food-5Iaterials. 


per 
pound. 


ppr 
pound. 


Food-Materials. 


per 
pound. 


per 
pound. 


Meats. 


Cents. 


Cents. 




Cents. 


Cents. 


Beef, sirloin, 


25 


106 


Cod 


6 


58 


Mutlou, leg. 




22 


91 


Salt mackerel. 


12.5 


63 


Beef, sirloin, 




20 


86 


Salt cod 


7 


43 


Mutton, lee. 




20 


82 


Mackerel 


5 


40 


Mutton, side, 




20 


73 


Salt cod, .... 


6 


37 


Beof, round, 




18 


70 


Salt cod 


5 


31 


Mutton, leg, 




16 


66 


Alewives, . . . . 


3 


27 


Corned beef, lean. 




18 


66 


Smoked herring. 


6 


24 


B^'ef, round. 




15 


59 








Corned beef, lean. 




15 


55 


Bairn Products and Eggs. 






Smoked ham, 




18 


51 


Eggs, 40 cts. per dozen. 


28 


157 


Smoked ham. 




15 


43 


Eggs, 25 cts. per dozen. 


18 


101 


Corned beef, lean. 




10 


36 


Eggs, 15 cts. per dozen, . 


11 


62 


Beef, liauk,* 




15 


36 


Milk, 8 cts. per quart, 


4 


61 


Beef, neck, 




8 


33 


Milk, 7 cts. per quart, 


3.5 


53 


Pork,* very fat, salted. 


16 


33 


Cheese, whole milk, . 


18 


37 


Pork,* very fat, salted, 


12 


25 


Cheese, whole milk, . 


13 


27 


Pork,* very fat, salted, 


10 


21 


Cheese, skimmed milk, 


8 


18 


Fish. 






Vegetable Foods. 






Salmon, .... 


100 


511 


Wheat bread. 


8 


33 


Oysters, 50 cts. per quart, . 


25 


336 


Rice, 


9 


38 


Oysters, 40 cts. per quart, . 


20 


269 


Potatoes,* $1.00 per bush.. 


1.7 


30 


Oysters, 30 cts. per quart, . 


15 


202 


Wheat bread. 


6 


29 


Lobsters, .... 


12 


202 


Potatoes, * 75 cts. per bush.. 


1.38 


22 


Salmon, 




30 


153 


Wheat bread. 


4 


19 


Flounder, 




8 


149 


Beans, 13 cts. per quart, . 


6.5 


18 


Shad, . 




12 


99 


Wheat flour. 


4.5 


17 


Bluofish, 




10 


98 


Wheat flour. 


4 


15 


Lake trout, . 




15 


92 


Oatmeal 


5 


15 


Halibut, 




15 


85 


Beans, 10 cts. per quart, . 


5 


14 


Haddock, . 




7 


84 


Potatoes,* 50 cts. per bush.. 


0.85 


14 


Mackerel, 




10 


79 


Wheat floiir. 


3.5 


13 


Cod, . 




8 


75 


Corn meal 


3 


12 


Canned salmon, . 




20 


70 


Milk, 6 cts. per quart. 


3 


48 


Shad, . 




8 


60 


Wheat flour. 


3 


12 



* Containing little protein, the chief value being in other ingredients. 



Thus the nutrients of vegetable foods are, in general, much 
less costly than in animal foods. The animal foods have, how- 
ever, the advantage of containing a larger proportion of pro- 
tein and fats, and the protein, at least, in more digestible 
forms. 

Among the animal foods, those which rank as delicacies are 
the costliest. By the above calculations, the protein in the 
oysters costs from two to three dollars, and in salmon rises to 
over five dollars per pound. In beef, mutton, and ham it 
varies from 106 to 33 cents; in shad, bluefish, haddock, and 
halibut the range is about the same ; while in cod and mack- 
erel, fresh and salted, it varies from 75 to as low as 31 cents 
per pound. Salt cod and salt mackerel are nearly always, 
fresh cod and mackerel often, and even the choicer fish, as blue- 



FOOD CONSUMPTION. 253 

fish cind shad, when abundant, cheaper sources of protein than 
any but the inferior kinds of meat. Among meats, pork is the 
cheapest ; but salt pork or bacon has the disadvantage of con- 
taining very little protein. 

It is well worth the noting that oatmeal is one of the cheapest 
foods that we have ; that is, it furnishes more nutritive mate- 
rial, in proportion to the cost, than almost any other food. 
Corn meal is indeed cheaper, but the oatmeal has this great 
advantage over corn meal and wheat flour, that it has more 
protein. Of course, if we are to eat large quantities of lean 
meat — and many people, doubtless, eat more than is best for 
their health, saying nothing of their purses — the extra protein 
in the oatmeal is of little consequence to us. But if one wishes 
to economize in his food, oatmeal, rightly cooked, affords an 
excellent material therefor. 

One of the most interestinsr thinsrs brought out in the table 
is the cheapness of the staple vegetable food-materials such as 
potatoes, wheat flour, corn meal, oatmeal, and beans. 

Amounts of Nutrients obtained for 25 cents in Differ- 
ent Food-Materials. 

The above method of computing the relative expensiveness 
of different kinds, of food-materials is, as has been said, open to 
the objection that it is based upon a certain assumed ratio of 
relative costs of protein, fats, and carbohydrates, which may 
or may not be right in any given case. A method free from 
these objections consists in computing how much of the several 
nutrients may be obtained for a given sum, for instance, 25 
cents, in difierent food-materials. This is done in the follow- 
ing table : ^ 



254 



STATISTICS OF LABOR. 



Amounts of Nutrients Furnished for 25 Cents in Food- Materials at 

Ordinary Prices. 









Prices 


25 Cents will Pat for — 






















iniTRIENTS 


— POUNDS. 




Food-Materials. 


per 
Pound. 


Total 
Food- 


















Carbo- 






Material. 


Total. 


Protein. 


Fats. 


hydrates. 


Meats. 


Cents. 


Pounds. 










Beef, sirloin 


25 


1.00 


.29 


.15 


.14 


- 


Mntton, leg, . 






22 


1.14 


.34 


.17 


.17 


- 


Beef, sirloin, 






20 


1.25 


.37 


.19 


.18 


- 


Mutton, leg, . 






20 


1.25 


.38 


.19 


.19 


- 


Beef, round. 






18 


1..39 


.40 


.29 


.11 


- 


Mntton, Bide, 






20 


1.25 


.46 


.17 


.29 


- 


Beef, round, 






15 


1.67 


.49 


.35 


.14 


- 


Beef, neck, . 






8 


3.13 


.92 


.48 


.44 


- 


Pork, salted, fat. 






16 


1.56 


1.23 


.04 


1.19 


- 


Pork, salted, fat. 






12 


2.08 


1.65 


.06 


1.59 


- 


Pork, Salted, fat. 






10 


2.50 


1.98 


.07 


1.91 


- 


FisK. 














Salmon, 


100 


.25 


.06 


.04 


.02 


- 


Oysters, 50 cts. per quart, . 


25 


1.00 


.12 


.06 


.02 


.04 


Oysters, 35 cts. per quart, . 


17.5 


1.43 


.17 


.09 


.02 


.06 


Salmon, 


30 


.83 


.19 


.12 


.07 


- 


Bluefish, 


10 


2.50 


.27 


.25 


.02 


- 


Shad 


12 


2.08 


.29 


.19 


.10 


■ - 


Cod 


8 


3.13 


.34 


.33 


.01 


- 


Mackerel, 


10 


2.50 


.35 


.25 


.10 


- 


Canned salmon 


20 


1.25 


.44 


.25 


.19 


- 


Shad 


8 


3.13 


.44 


.29 


.15 


- 


Cod 


6 


4.17 


.45 


.44 


.01 


- 


Salt cod, 


7 


3.57 


.58 


.57 


.01 


- 


Salt mackerel, .... 


12.5 


2.00 


.60 


.30 


.30 


- 


Mackerel 


5 


5.00 


.71 


.51 


.20 


- 


Salt cod 


5 


5.00 


.82 


.80 


.02 


- 


Smoked herring, .... 


6 


4.17 


1.21 


.84 


.37 


- 


Dairy Products and Eggs. 














Butter, 


30 


.83 


.73 


- 


.73 


- 


Milk, 8 cts. per quart, . 


4 


6.25 


.74 


.21 


.23 


.30 


Milk, 7 cts. per quart, . 


3.5 


7.14 


.84 


.24 


.26 


.34 


Cheese, whole milk. 




18 


1.39 


.90 


.38 


.49 


.03 


Milk, 6 cts. per quart, 




3 


8.33 


.99 


.28 


.31 


.40 


Cheese, whole milk. 




15 


1.67 


1.08 


.45 


.59 


.04 


Cheese, whole milk. 




12 


2.08 


1..35 


.56 


.74 


.05 


Cheese, skim milk, 




8 


3.13 


1.69 


1.20 


.21 


.28 


Vegetable Foods. 














Wheat bread 


8 


3.13 


2.08 


.28 


.06 


1.74 


Wheat bread, .... 


6 


4.17 


2.75 


.37 


.07 


2. .31 


Potatoes, $1.00 per bushel, 


1.7 


13.24* 


3.04 


.27 


.03 


2.74 


Beans, 10 cts. per quart, . 


5 


5.00 


3.96 


1.16 


.11 


2.69 


Potatoes, 75 cts. per bushel. 


1.25 


18.00* 


4.13 


.36 


.04 


3.73 


Wheat bread 


4 


6.25 


4.15 


.56 


.12 


3.47 


Oatmeal, 


5 


5.00 


4.48 


.76 


.36 


3.36 


Wheat flour, .... 


4.5 


5.56 


4.83 


.62 


.06 


4.15 


Wheat flour, .... 


4 


6.25 


5.44 


.69 


.04 


4.71 


Wheat flour, .... 


3.5 


7.14 


6.25 


.79 


.08 


5.38 


Potatoes, 50 cts. per bushel. 


0.85 


26.47* 


6.06 


.53 


.05 


6.48 


Indian meal, .... 


3 


8.33 


6.90 


.70 


.29 


5.91 


Wheat flour, .... 


3 


8.33 


7.29 


.92 


.09 


6.28 



* The amounts for potatoes are actually, though not apparently, correct, allowance being made 
for waste, that is, adhering earth, etc. 



FOOD CONSUMPTION. 



255 



We close this general introduction with the following table 
of consumption of food, etc., in a boarding-house, for thirty- 
nine weeks by 237 men, all laborers, presenting also the 
average weekly consumption per man for each article at a 
cost for each person of $1.30 per week. The table is com- 
piled from original data secured by the Bureau. 

Sta'istics of Boarding-House Consumption. 



Persons. 


Beans. 


Beef. 


But- 
ter. 


Coffee. 


Dried 
Apples. 


Fish. 


Flour. 


Molas- 
ses. 


Mut- 
ton. 


Onions. 




bu. 


lbs. 


lbs. 


lbs. 


lbs. 


lbs. 


bbl8. 


gal. 


lbs. 


bu. 


237 men, . 


118 


19,683 


8,121 


370 


1,716 


2,550 


534 


2,272 


2,840 


81 


One man per week, 


.012 


2.12 


.878 


.04 


.185 


.275 


.057 


.245 


.307 


.008 



Statistics of Boarding-House Consumption — Concluded. 



Persons. 


Pease. 


Pork. 


Pota- 
toes. 


Rice. 


Salt. 


Spap. 


Tea. 


Tur- 
nips. 


Vine- 
gar. 


Milk. 




bu. 


bbls. 


bu. 


by 


lbs. 


lbs. 


lbs. 


bu. 


gals. 


qts. 


237 men, . 


98 


250 


1,842 


787 


2,925 


1,708 


600 


31 


262 


2,821 


One man per week. 


.01 


.027 


.199 


.085 


.316 


.184 


.064 


.003 


.028 


.305 



THE DIETARIES COLLECTED BY THE BUREAU. 

The dietaries secured by the Bureau in the present investiga- 
tion are for convenience divided into three series, designated 
as follows : 

A. Miscellaneous, Massachusetts. These include fifteen 
dietaries of families and boarding-houses. The families are 
nearly all laboring people, while the boarders in- the boarding- 
houses are mostly operatives in mills and factories, though 
some are clerks, dressmakers, etc. A few are French Cana- 
dians. 

B. French Canadians, Massachusetts. These include nine- 
teen dietaries of families and boarding-houses, all of French 
Canadians, the majority being operatives in mills and factories. 

G. French Canadians, Canada. These include dietaries 
of twenty-seven families and boarding-houses in Montreal, 



256 STATISTICS OF LABOR. 

Quebec, and other places in Canada. The people are repre- 
sented as all belonging to the laboring classes. 

Series A and B are thus divided as the presence of French 
Canadian workers in Massachusetts affords an interesting 
opportunity for comparison, in regard to dietaries, of the same 
class of workers under the conditions surrounding them in 
their original habitations and Massachusetts, relatively. This 
opportunity did not present itself with respect to any other 
nationality which has selected Massachusetts as its home, and 
the results of the comparison will in a measure indicate the 
progress that has been made by the French Canadian since his 
emigration. 

A number of representative dietaries have been selected 
from the total number collected in each series and subjected to 
detailed examination. The results are given under "Details 
of Dietaries." 

The first object of the examination has been to learn the 
amounts of the principal nutrients — protein, fats, and carbohy- 
drates — supplied in the several dietaries. To get them in 
uniform shape they have been transcribed to forms specially 
prepared for the purpose. These give : 

First, a general statement of the number and classes of 
persons nourished by the dietary, with income and prices of 
board, where the prices are stated in the original reports. 

Second, the amounts, cost, and estimated amounts of nutrients 
of the foods composing the dietary. The food-materials have 
been divided into (a) meats, fish, etc. ; (b) dairy products and 
eggs, and (c) vegetable food-materials. 

Third, the estimates of the amounts, costs, and amounts of 
nutrients supplied per man per day. In a number of cases 
explanatory notes are added. 

Data upon which the Present Study of Dietaries 

IS BASED. 

The principal classes of data employed are the following : 

Class A. Those contained in statistics of dietaries as collected 
and furnished for examination. 



FOOD CONSUMPTION. 257 

I. Statistics of food-materials. 

a. Kinds. 

b. Quantities. 

c. Costs. 

II. Statistics of consumption of food-materials, that is, persons 
nourished and time. 

a. Number of persons nourished by food-materials. 

b. Sex " " " " " 

c. Age " " " " " 

d. Occupation " " " " 

e. Time during which the consumers were nourished. 

Class B. Data obtained from other sources and used in the 
computations. 

I. Chemical composition of the food-materials. Proportions 
of nutrients (nutritive ingredients) in each. 

II. Relative nutritive effects of the several classes of nutri- 
ents, that is, proportions in which they may replace each other in 
the performance of certain functions of nutji'ition, 

III. Proportions of nutrients required by persons of various 
classes, differing in age, sex, occupation, or other conditions hy 
which the demand for nutrients is decided. 

The statistics of Class A are set forth in the details of 
dietaries, and their principal facts presented in the tables on 
pages 305-310, 2>ost. The details of the dietaries are tran- 
scribed from the original schedules secured by the Biireau. 
The arrangement and classification of facts presented rest 
upon these dietaries. 

The data of Class B demand somewhat more detailed ex- 
planations and comments, which we now present. ^ 

Composition of Food-Mateeials. 

A large number of analyses of meats, vegetables, and other 
food-materials have been made in Europe, but only compara- 
tiveh^ few analyses of American food-materials other than 
cereal and dairy products have been reported. A number of 
specimens, — some three hundred — mostly of fish and meats, 
but some of other food-materials, have, however, been 
analyzed at the instance of the United States Fish Commission 



258 STATISTICS OF LABOE. 

and National Museum, but await publication. These latter 
have been used, with other available data from home and 
foreign sources, for the present calculation. As may be seen 
in the explanatory notes accompanying the details of dietaries, 
there are for a few materials no analyses available. For these 
cases, fortunately few and of relatively small importance, 
estimates have been made. 

All our ordinary food-materials vary more or less in compo- 
sition, and wherever the specimens actually used cannot be 
analyzed, averages of analyses of other specimens must be used 
as estimates. For most vegetable foods and dairy products the 
rano;e of variation is not so wide but that, with the number of 
analyses at hand, such averages will serve tolerably well. The 
same may be said of most of our common species of food fishes. 
But with meats the case is somewhat different, since there are 
wide variations, not only in the composition of meat from animals 
of different kinds, but in that from different animals of the same 
kind and in that from different parts of the same animal. 

The method of estimating the composition of beef was as 
follows : 

Among the analyses above referred to as executed in behalf 
of the National Museum were those of a series of specimens of 
beef. A large amount, the larger part, we are informed, of 
the beef consumed in many of our Eastern cities is so-called 
"Chicago "or "Western" beef, which is slaughtered in Chi- 
cago or elsewhere and brought East. From a carload of 
"Chicago beef" a side was selected by an experienced 
dealer as of average quality, especial pains being taken to 
secure one of average fatness. 

This side of beef was divided into twenty-five pieces, or 
"cuts," in the manner common in New York markets, and 
portions of each piece, sufiicient to represent the whole, were 
analyzed, the proportions of refuse (bone, gristle, etc.), 
water, and nutrients being determined. 

A diagram representing these divisions of the beef was placed • 
in the hands of the collectors of the dietaries here examined, who, 
so far as practicable, indicated in their statements the parts of the 
animal from which the beef of the several dietaries was taken. 
The manner of cutting up the beef differs in different places, but 
not suflBlciently to very materially afiect the estimates. A more 



FOOD CONSUIVIPTION. 



259 



serious matter is the variation of dififerent specimens of beef 
and it is, of course, a question whether the side selected for 
analysis, as above stated, fairly represents the average of the 
kinds in the dietaries. We are informed that in all the Massa- 
chusetts cities, where the dietaries were collected, nearly all 
the beef used is so-called " Chicago beef," and it is probable 
that the analyses fairly indicate the quality of the beef sold. 

As the best way for utilizing these data an assistant has gone 
over the dietaries, noted the "cuts" of beef where stated and 
ascribed to each the percentages of nutrients found in the 
analyses of corresponding "cuts." The results are shown in 
the following table. Where the original includes two or more 
" cuts " in one entry the average is taken. The several compu- 
tations for "roast beef" are averaged together. The same is 
done for "beef stew," " beef steak," etc., and some of these 
latter averages are incorporated in the table on pages 261 and 
262, giving the percentages of nutrients in food-materials 
assumed in analyses of dietaries. 

Composition of Different Partes of Beef. 



Current number 
of dictarj'. 



Portion ("Cut") op Beep. 



B 10 
B 12 
B 13 
A 5 
A 8 
A 10 
A 13 

A 4 
A 2 
A 4 

A 5 and A 13 
A 8, A 9, A 11, 
and A 12 

A 1 and A 2 

A 4 

A 5 

A 13 

A 9 and A 10 



Beef, hip sirloin 

Beef, brisket, Bbouldor clod, and cross ribs, 
Beef, socljet and rump, .... 

Beef, second cut, chuck ribs, 

Beef, ribs, ... ... 

Beef, top of sirloin and second cut of round. 

Beef, top of sirloin, 

Beef, plate, navel, and second cut of ribs. 

Beef, shoulder clod, cross ribs, and top of sirloin, 

Beef, rump, 

Beef, ijlate and second cut ribs, 
Roast beef, tirst cut, round, . . 
Roast beef, second cut ribs, and third cut ribs, 
Roast beef, shoulder clod aud cross ribs, . 
Roast beef, second cut, chuck ribs, . 

Roast beef, average, 

Beef, roast and boiled, chuck ribs, . 

Beef steak, round, 

Beef steak, first cut, chuck ribs, . 
Beef steak, first cut, round. 



Beef steak, hip sirloin, .... 

Beef steak, average, 

Beef stew, shoulder clod and flank, . 

Beef, corned, brisket, plate, and top of sirloin. 

Beef, corned, brisket, cross ribs, plate, and shoulder 

Beef, corned, brisket and plate, . 

Beef, corned, brisket 



clod 



Per cent. 
12.5 
13.9 
11.5 
16.3 
11.9 
13.4 
12.9 
12.4 
14.1 
12.2 
11.9 
17.9 
11.6 
14.6 
16.3 
15.1 
15.4 
16.8 
13.7 
17.9 



12.5 
14.5 
14.0 
11.4 
12.2 
11.3 
11.2 



Per cent. 

16.6 
25.9 
26.6 
16.2 
28.3 
24.0 
' 42.1 
30.6 
29.4 
37.0 
29 9 
12.3 
27.9 
23.0 
16.2 
19.9 
17.6 
10.6 
23.0 
12.3 

16.6 
15.6 
31.3 
31.9 
24.7 
28.8 
28.6 



The figures used in calculating the amounts of nutrients 
in the dietaries are generally given in the table showing 



260 STATISTICS OF LABOR. 

the percentages of nutrients in food-materials assumed in 
analyses of dietaries. In some special cases, however, they 
are not given in this table but are stated with explanations in 
the explanatory notes appended to the details of the dietaries 
in which they are used. 

To insure perfect accuracy it would, of course, be necessary 
to analyze the materials actually used in each case. It is 
probable that while divergences, in some cases very wide, 
might occur, the figures for the composition of each dietary, 
as a whole, would be substantially accurate. 

The item about which there seems to be the most question 
is the quantity of fat in the meats, especially the beef. 
The analyses here used accord very closely with European 
figures for very fat beef.* Numerous observations, however, 
which cannot be detailed here but which seem to be but 
little short of decisive, imply that the beef commonly used on 
the continent of Europe is, on the average, less fat than the 
average beef in our markets. It is certain that much of that 
commonly used in our Eastern cities is very much fatter than 
that here analyzed and taken as the bases of these computa- 
tions. 

Attention has been called elsewhere to the fact that the 
figures for weights of food-materials in the dietaries represent 
the quantities purchased and do not indicate how much was 
eaten. The rejection of a considerable part of the fat of meats 
by many persons is one of the most common of dietary facts, 
at least in the Northern and Eastern States. Some of the fat 
of beef is left w-ith the butcher, much goes to the soap maker 
and much more into the garbage. But a surprisingly large 
part of the fat of our beef is so diffused through the lean, much 
of it in invisible particles, that when we have cut out the larger 
pieces of fat from our roast beef or our steak and left them on 
our plates, we, nevertheless, eat the bulk of the actual fat of 
the meat with the lean and the small portions of visible fat 
which adhere to it. 

Especial stress is laid on this point because the dietaries 
here studied indicate a remarkably large consumption of fat 
in this country. The possible bearing of this fact upon our 
national dietetics may be extremely important. 

* Konlg Nahningsmittel, second edition, volume I., page 5. 



FOOD CONSUMPTION. 



261 



Percentages of Nutrients in Food- Materials Assumed in Analyses of 

Dietaries. 

[The figures of this table have been employed for estimating the amounts of nutrients in the 
dietaries, except in such cases as are hereinafter mentioned.] 



Food-Matekials. 



Meat, Fish, etc. 

Beef,* 

Beef, roast,* 

Beef, roast and boiled,* . . . 

Beef steak,* 

Beef stew,* 

Beef, corned,* 

Beef, tongue, 

Beef, liver, 

Beef, tripe,* 

Veal,* 

Mutton 

Mutton, fore-quarter. 

Mutton, hind-quarter, . . . 

Mutton, leg 

Mutton chop, 

Pork, roast, 

Pork steak, 

Pork, ham, 

Pork, sausage 

Pork, salt, 

Pork, corned 

Lard 

Fowl (chicken), .... 

Cod 

Haddock, . . . . . 

Cod and haddock 

Mackerel, 

Halibut 

Salt cod, 

Salt mackerel 

Eggs and Dairy Products. 

Eggs, 

Milk 

Cheese ■ . 

Butter, 

Vegetable Foods. 

Wheat flour 

Graham flour 

Rye flour, 

Barley, 

Oatmeal, 

Corn meal 

Tapioca, 

Rice, 

Beans, 

Pease 

Potatoes,* 

Turnips,* 

Carrots,* 

Cabbage,* 

Cauliflower,* 

Sqpuch,* 

Onions,* 

Lettuce, 

Beets,* . . . . 

Green pease, 

Pole beans (green), . . . . 

Green corn,* 

Tomatoes, 

Apples,* 

Cranberries,* 

Corn starch,* 



Per cent. 
13.5 
15.1 
15.4 
14.5 
14.0 
11.5 
14.8 
20.0 
21.0 
15.2 
13.9 
13.6 
14.2 
15.0 
14.2 
11.4 
11.4 
14.6 
13.2 
2.8 
10.7 

14.3 
11.0 
8.3 
9.7 
10.1 
15.1 
16.0 
14.7 



11.6 
3.4 

27.1 
1.0 



11.1 

11.7 
6.7 
8.4 

15.1 
9.1 
0.6 
7.4 

23.2 

22.9 
1.9 
0.9 
0.9 
1.7 
2.0 
0.5 
1.0 
1.4 
1.8 
3.4 
2.8 
4.6- 
1.3 
0.3 
0.5 



Per cent. 

25.0 

19.9 

17.6 

15.6 

31.3 

28.5 

15.3 

5.4 

1.0 

5.6 

23.5 

23.8 

23.1 

15.5 

23.1 

36.2 

36.2 

34.3 

39.1 

76.5 

39.7 

99.0 

1.2 

0.3 

0.1 

0.2 

3.9 

4.2 

0.4 

15.1 



10.2 

3.7 

35.5 

87.5 



1.1 

1.7 
0.8 
0.7 
7.1 
8.8 

0.4 
2.1 
l.« 
0.2 
0.2 
0.2 
0.2 
0.3 
0.1 
0.2 
0.3 
0.1 
0.4 
0.3 
1.9 
0.3 



Caibohy- 
drates. 



0.6 
4.8 
2.3 
0.5 



75.4 

69 9 

,78.3 

77.8 

67.2 

69.2 

86.0 

79.2 

53.7 

52.4 

18.4 

5.1 

7.6 

4.4 

4.0 

5.3 

7.5 

2.2 

10.0 

12.1' 

10.0 

34.6 

4.5 

10.9 

8.4 

83 3 



* These analyses are estimated from such data as are available. Those for beef have been 
previously explained (see table on page 259). Those for veal and for vegetable foods are com. 
pnted from standard analyses by making allowance for assumed proportions of waste. 



262 



STATISTICS OF LABOR. 



Percentages of Nutrients in Food- Materials, etc. — Concluded. 



Food-Materials. 



Carbohy- 
drates. 



Sugar, 
Molassea, . 
Syrup, 
Baisins, 

Dried currants, . 
Wheat bread, . 
Boston crackers, 
Soda crackers, . 
Oyster crackers, 



Per cent. 



2.5 
2.5 



10.7 
10.3 
12.3 



Per cent. 



0.6 
0.6 
1.9 
9.9 
9.4 
4.8 



Per cent. 

96.7 
71.0 
71.0 
63.0 
63.0 
55.5 
68.7 
70.5 
76.5 



Standards for Daily Dietaries. 
The ordinarily accepted standards for dietaries are estimated 
in terms of the three most important classes of nutritive ingre- 
dients, or nutrients, of foods, namely, protein (or albuminoids) , 
fats, and carbohydrates. The amounts of these appropriate 
for daily rations for different classes of people under different 
conditions have been estimated in two ways : 

1. By observing the amounts actually consumed by people 
whose circumstances of life would permit reasonably good 
nourishment and at the same time preclude any considerable 
waste of food. 

2. By direct experiments, in which the income and outgo 
of the body are directly compared. Our best information on 
this subject comes from Germany where studies have been 
made by numerous investigators, including Liebig, Moleschott, 
Ranke, Forster, and especially Voit. Payen, in France, and 
Frankland, Playfair, Lawes, and Gilbert, in England, have 
also made most valuable contributions to the knowledge of 
this subject. 

The fact deserves mention, however, that very little attention 
appears to have been paid to the. results of the latest and best 
research in this direction. Even the text-books in chemistry 
and physiology, which are looked upon as most authoritative, 
are too apt to pass the subject over most superficially or 
almost ignore it. 

nations Estimated from Dietaries. Perhaps the best way 
of illustrating the amounts of nutrients estimated to be actu- 
ally consumed by different persons will be to give some exam- 
ples. The following will serve the purpose. The weights are, 
for convenience, given in grams. It will be remembered that 



FOOD CONSUMPTION. 



263 



about 454 grams equal a pound and 28.4 grams, an ounce, 
avoirdupois. 

Nutrients in Daily Dietaries. 







Protein : 


Protein : 




Carbo- 




Desckiption. 




difresti- 


Fats. 








total. 


ble. 




hydrates. 




A. PooHi/ nourished. 


Grams. 


Grams. 


Grams. 


Grams. 


1 


Sewing girl, London, England: 1863. Wages, 93 cts. 
per week. 


53 


40 


33 


315 


2 


Weaver, Coventry, England. 


60 


43 


28 


398 


3 


Agricultural laborer, England. 


96 


73 


48 


517 


4 


Agricultural lal:)orer, Ireland. 


92 


69 


42 


519 


5 


Agricultural laborer, Silesia; mostly vegetable food. 


80 


- 


16 


552 


6 


Seamstress, Leipsic, Germany. 


66 


47 


50 


229 


7 


Laborer, Leipsic, Germany. 


- 


56 


37 


290 


8 


Laborer, ITildesheim, Germany; diet mostly potatoes. 


86 


- 


13 


610 


9 


Monk in cloister; diet of bread, beer, soup, and vege- 
tables. 

B. WeU nourished. 


68 




11 


469 


10 


" Well-fed " tailor, England. 


131 


- 


39 


524 


11 


Weaver, at Lard work, England. 


151 


- 


43 


621 


12 


Blacksmith, England. 


176 


' _ 


71 


666 


13 


Prize tighter, England; diet mostly meat. 


288 


_ 


88 


93 


14 


Average for adults, moderate exercise, England (Play- 
fair's estimate). 


120 


- 


40 


530 


15 


Average for hard working laborer, England (Play- 
fair's estimate). 


160 


- 


66 


579 


16 


Mechanic, GO years old, Munich, Germany. 


in 


- 


68 


345 


17 


Serving man, 36 years old, Munich, Germany. 


133 


- 


95 


422 


18 


Mechanic, 40 years old, Munich, Germany. 


131 


_ 


68 


404 


19 


Well paid mechanic, Munich, Germany. 


1 151 


_ 


54 


479 


20 i Physician, Munich, Germany. 


134 


- 


102 


291 


21 


University professor, Munich, Germany; very little 
muscular exercise. 


100 




100 


220 


22 


Privy Councillor, Marburg, Germany; very little mus- 
cular exercise. 


90 




79 


285 ' 


23 


Brewery laborer, Munich, Germany ; severe labor. 


190 


_ 


73 


600 


24 


Lumberman, Bavaria; diet of fat and flour (bread). 


112 


- 


309 


691 


23 


German soldier, jieace footing. 


117 


_ 


26 


547 


26 


German soldier, war footing. 


151 


- 


46 


522 


27 


German soldier, war footing, extraordinary ration. 


191 


- 


63 


607 



Numbers 1 to 8 represent quantities of food consumed by 
very poor people and are not adequate for healthful nourish- 
ment. That of the seamstresses may be regarded as barely 
sufficient to sustain life. AH these, it will be noticed, 
are especially deficient in protein. ^ 

Number 9, that of a monk in a cloister, whose habits were 
such as to involve little muscular or other exertion, was, 
doubtless, not so far short of the needs of the body. 

All the rest, those of moderately and well-fed persons, 
except numbers 21 and 22, contain more protein and usually 
more fat. In general, the larger the income or the more 
severe the labor the greater is the consumption of protein. 
The variations are, however, very wide and individual excep- 
tions numerous. Note, for instance, the English prize fighter, 



264 



STATISTICS OF LABOR. 



with his diet of meat, and the Bavarian lumberman, who has 
little else than bread and fat. Their dietaries furnish daily : 



Descbittion. 



Fats. 



Carbohydrates. 



Prize fighter, 
Lumberman, 



Grams. 

288 
112 



Grams. 

88 
309 



Grams. 

93 

G91 



These are extreme, and indeed abnormal, cases. The ma- 
jority approach reasonably near to each other, as may be 
observed in numbers 10, 14, 16, 17, 18, 19, and 25, which are 
rations of ordinary men with moderate muscular exercise, and 
numbers 11, 12, 15, 23, and 26, which are those of persons of 
whom severe labor is required. Numbers 21 and 22 have 
smaller amounts of protein, but they are dietaries of persons 
with presumably little muscular exercise. Number 27, on the 
other hand, which is very heavy in protein, is a ration for a 
soldier in extra hard marching and fighting. 

Direct Experiments in which the Income and the Outgo of 
the Body are Compared. Experiments of this sort are made by 
supplying individuals with food of known amount and compo- 
sition and determining the quantity and composition of the 
products given off from the body. The most interesting and 
valuable researches of this class are those with the respiration 
apparatus. This permits the keeping of an accurate account of 
all the items of income and outgo, the food, drink, and inhaled 
air, which make up the former, and the solid and liquid ex- 
creta and exhaled air, which make up the latter, being 
measured, weighed, and analyzed. The experiments involve 
an immense amount of labor but bring correspondingly com- 
plete and reliable results. A discussion of them here would, 
however, be out of place. 

It is sufficient to say that from the data obtained from the 
two sources named, the estimates of composition of dietaries 
and the direct experiments, various standards for daily 
rations have been computed. The standard rations assumed 
by Prof. Voit and the Munich school of physiological chemists 
are more commonly accepted than any others, and are most 



FOOD CONSUMPTION. 



265 



frequently followed in estimating dietaries. The following are 
examples : 

Standards for Daily Dietaries. 



Classification. 



Protein. 


Fats. 


Grams. 


Grams. 


20 to 86 


30 to 45 


70 to 80 


37 to 50 


118 


56 


145 


100 


92 


44 


100 


68 


80 


50 



Carbohydrates. 



Children to Ih years, . 
Children from 6 to 15 years, 
Laboring man at moderate work, 
Laboring man at severe work, . 
Laboring woman. 

Aged man, 

Aged woman, .... 



Grams. 
60 to 90 
250 to 400 
500 
450 
400 
350 
260 



We are, of course, to understand that these figures rep- 
resent only general averages. It is assumed that for an 
ordinary laboring man, doing an ordinary amount of work, 
the amounts of nutrients above stated will sufBce, that with 
them he will hold his own, and that any considerable excess 
above these quantities will be superfluous. Of course, no one 
expects any given man to adjust his diet exactly to this 
standard. He may need more, and may perhaps get on with 
less. He may eat more ftits and less carbohydrates, or he 
may consume more protein, if he is willing to pay for it. If, 
however, he has much less protein, and keeps up his muscular 
exertion, he will be apt, sooner or later, to sufier. 

Of course difierent individuals, though subjected to like 
conditions, will both require and consume difierent quanti- 
ties of nutrients. In general the larger the person, that is, 
the more bulk of machinery there is in the organism, the 
more of protein and other nutrients will be consumed. 
Hence men need on the average more than women and chil- 
dren. The requirements vary with the muscular activity. 
A man at hard work requires more of protein and of other 
nutrients than one at lighter work or rest. Aged people^, 
who are generally less active than those in the prime of life, 
require less food and less protein. But we shall probably 
not go very far amiss in adopting these standards. One 
point, however, demands special consideration. 



266 



STATISTICS OF LABOE. 



Estimates of Comparative Quantities of Nutrients 

REQUIRED BY PERSONS OF DIFFERENT ClASSES. 

Since the people nourished by the dietaries here examined 
differ in age, sex, and occupation, and hence differ likewise in 
their demands for nutriment, and since a chief object of the 
examination is to compare the dietaries with one another in 
respect to the quantities of actual nutrients supplied, it is clear 
that to attain our object we need some standard for estimating 
the relative demands of people of different classes. If, for 
instance, we could take a particular class, as laboring men at 
moderate work, and find to how many average men of this 
class the people nourished by each dietary would be equivalent 
in their demands for nutrients, we should simply have to 
divide the total quantity of nutrients supplied per day by this 
equivalent number of men to get the quantities per man per 
day. The results thus obtained for the several dietaries 
would, when compared with each other and with accepted 
standards, give us what we seek. 

We are of the opinion that the experimental data on record 
in European works, if rightly collated and worked up, would 
give a basis for at least an approximate estimate of the com- 
parative requirements of the several classes of persons into 
which those nourished by the food of these dietaries would 
most properly be divided. Indeed, the figures cited in the 
table of standards for daily dietaries will help in arriving at 
such a basis. Thus we have : 



Quantities of Nutrients 


Appropriate for Daily Dietaries. 


Persons. 


Protein. 


Fats. 


Carbohydrates. 


Children to \}i years old, .... 

Children, 6 to Id years old 

Woman at ordinary work, .... 
Laboring man at moderate work, . 


Grams. 

28 

75 

92 

118 


Grams. 
37 
43 
44 
56 


Grams. 

75 

325 

400 

500 



Late research has thrown considerable light upon equivalent 
values of these three classes of nutrients for at least a part of 
their work in the body. The proportions in which they 
replace each other in the performance of functions they have 



FOOD CONSUMPTION. 267 

in common, as indicated by experiments with animals in the 
respiration apparatus, in Munich, agree almost exactly with 
the figures representing their quantities of potential energy as 
shown by burning the same materials in the calorimeter. On 
the basis of extended experiments of both the kinds named it 
has been estimated* that the average amounts of potential 
energy in the three principal classes of nutrients are, approxi- 
mately : 

In 1 gram of protein, . . . . 4.1 calories 

" " '' " fats, 9.3 " 

" " " " carbohydrates, ... 4.1 " 

On this basis the potential energy in the nutrients of the 
dietaries assumed as standards would be : 

Children to li years, . . . .767 calories 

Children, 6 to 15 years, .... 2,041 " 
Woman at ordinary work, . . . 2,426 " 

Laboring man at moderate work, . ' . 3,055 *' 

These figures are in about the following relative proportions. 
We interpolate an assumed value for children from 6 to 2 years 
of age. 

Estimated Relative Quantities of Potential Energy in Nutrients 
required by Persons of Different Classes. 



Laboring man at moderate wor 
"Woman at ordinary work. 
Child, 15 to G years old, . 
Child, 6 to 2 years old, . 
Child, under 2 years old, 



k, .... 10 

8 
7 
5 

2^ 



The application of these figures is simple. The food of 
dietary Al, for instance, suffices for 77 persons (factory operar 
tives) , 6Q males and 11 females. The figures allot to one work- 
ing woman 0.8 as much nutritive material as to one laboring 
man at moderate work. This would make the II women 
equivalent to (8.8) 9 men, which added to 6Q would make the 

♦ By Rubner. ZeitBchrift fUr Biologie, volume 21, 1885, page 377. 



268 



STATISTICS OF LABOR. 



whole 77 persons equal to 75 men. The 77 persons during 30 
days, the time covered by the dietary, would be equal in 
requirements to one man for 2,250 days. The estimates in 
the dietaries hereinafter presented are made in this way. 

Details of Dietaries. 
The tables on pages 269-305, as previously stated, contain 
details of a number of dietaries selected from a much larger 
number collected by the Bureau in the early Fall of last year. 
Besides the fifteen dietaries, five for each series, for which the 
details are used in the analyses tables on pages 305-310, post^ 
the remaining dietaries here given in detail have been also ex- 
amined and the quantities of nutrients determined, but the 
results are included only in the averages contained in the 
analyses tables. The numbers are as follows : 



Classification. 



A. 

Miscellaneous, 
Massachusetts. 



B. 

French 

Canadian, 

Massachusetts. 



C. 

French 
Canadian, 
Canada. 



Given in detail, and used in the analyses 
tables, 

Given in detail, but included in the averages 
only 

Kot used 



2* 
12 



Totals, 



* Series A included three French Canadian dietaries which are averaged with those of series 
B, making 10 of the latter, all told, in the averages of series B in the tables on pages 306-310. 

Some of the quantities of nutrients have been calculated 
from measures to weights in accordance with the following 
tabular statement. A few minor alterations and additions 
are explained in the notes appended to the several tables of 
dietaries. Otherwise no material changes other than those of 
form of statement have been introduced in transcribing. 

Equivalent Measures and Weights. 



Articles. 


Basis. 


Equivalent in 


Weight. 






Lbs. 


Ozs. 


Potatoes, beets, turnips, and tomatoes, . 


bushel 


00 


- 


Beans* and pt-ase, .... 








bushel 


60 


- 


Beans and pease, 
















quart 


1 


14 


A])ple», 
















barrel 


150 


- 


Onions, 
















bushel 


52 


- 


Molasses, . 
















gallon 


11 


- 


Bvnip, 














1 gallon 


12 


- 


Milk, . 














' quart 


2 


- 


Eggs.t . . 












dozen 


1 


8 



* 60-62 lbs. 



t In Canada. 1 lb. 8 oz. per dozen. 



FOOD CONSUJMPTION". 269 



Series A. Miscellaneous ^ Massachusetts. 

The five dietaries of this series which are given in detail 
and used in the analyses tables include three of boarding- 
houses and two of families in Lowell, Lynn, East Cambridge, 
and Boston. Two more of boarding-houses, one in Lowell 
and one in Lawrence, are also given in detail, but the results 
are included only in the averages, for this series, in the analy- 
ses tables. The results for three dietaries of French Canadian 
families in North Cambridge, of this series, are also included 
in the averages for series B in the analyses tables. The per- 
sons are factory and mill operatives, mechanics, etc., with a 
few clerks and dressmakers. With these statements and the 
explanatory notes accompanying the several schedules, further 
explanations will not be needed. 



270 



STATISTICS OF LABOR. 



Dietary Number, A 1. 

Description : Boarding-house in Lowell, Mass., of 77 persons, 66 males and 11 females. 
Boarders, mill operatives. Time, one month. Estimated as equivalent in demands for nutrients 
to 75 laboring men at moderate work for 30 days, or 1 man for 2,250 days. 

ANALYSIS. 



Food-Materials. 



Beef, roast, 
Beef steak, 
Beef, corned, 
Beef tongue, 
Beef stew, . 
Beef, tripe. 
Pork, roast, 
Ham, . 
Salt pork, . 
Lard, . 
Haddock, . 
Halibut, 
Mackerel, . 
Salt fish (cod). 



Total meats, fish, etc., 



Milk, . 
Cheese, 
Butter, 



Total dairy products and 
eggs 



Flour, . 
Sugar, . 
Molasses, 
Beans, . 
Rice, . 
Oatmeal, 
Potatoes, 



Onions, 
Beets, . 
Turnips, 
Tomatoes, . 
Apples, 
Raisins, 
Currants, . 
Com starch. 
Crackers, . 



Total vegetable food. 
Total animal food, 



Total food. 



Meats, fish, etc., per man per 
day. 



Dairy products and eggs, per 
man per day 

Animal food, per man per day. 
Vegetable food, " " 

Total food, " " 



Prices 
per lb. 



cents. 
10 
14 

7 

10 

5 

6 
10 
11 
10 

8 

7 
12 

3 



2 

11 

22 and 10 

14 



3 

7>^ 

4K 

3 

8 

4 

1 

1-K 

2 
5-9 
5-6 
5-6 

mi 

10 



Quanti- 
ties. 



lbs. 

400 

272 

350 

62 

167 

20 

150 

160 

70 

260 

168 

50 

40 

50 



2,219 

3,024 
63.5 
291 

107 



3,485.5 

1,568 
600 

99 
124 

25 

25 

2,.520 

250 

26 

90 
120 
120 
300 

24 

15 

12 

43 



5,aoo 

5,704.5 



11,670.5 

.99 
1.55 



2.54 
2.65 



Costs. 



$40 00 
38 08 
24 50 

6 20 
8 35 
1 20 

15 00 
17 60 

7 00 
20 80 
11 76 

6 00 

1 20 

2 25 



$199 94 

$60 48 

6 98 

54 54 

14 82 



$136 82 

$47 04 
45 00 

4 50 
3 74 

2 00 
1 00 

25 20 

3 75 
50 
50 

1 00 
1 00 

5 00 
3 00 
1 50 

1 08 

2 40 



$148 21 
336 76 



$484 97 

$0 09 
06 



$0 15 
07 



$0 22 



lbs. 
60.4 
39.4 
40.3 

9.2 
23.4 

4.2 
17.1 
23.4 

2.0 

13.9 
7.6 
4.0 

8.0 



252.9 

102.8 

17.2 

2.9 

12.4 



135.3 
174.0 



1.9 
3.8 
47.9 
1.3 
0.3 
1.6 
1.1 
1.0 
0.9 
0.6 
0.3 

5.1 



269.2 
3S8.2 



lbs. 

79.9 

42.4 

99.8 

9.5 

52.3 

0.2 

54.3 

54.9 

53.6 

257.4 

0.2 

2.1 

1.6 

0.2 



708.4 

111.9 
22.5 

254.6 
10.9 



399.9 
17.2 



2.6 
0.1 
1.8 
5.0 
0.3 

0.1 

0.2 
0.4 



32.6 
1,108.3 



1,140.9 

.31 

.18 



Carbohy- 
drates. 



lbs. 



145.2 
1.5 
1.5 
0.6 



148.8 

1,182.3 

680.2 

70.3 

66.6 

19.9 

16.8 

463.7 

13.3 

2.0 

9.0 

6.1 

5.4 

32.7 

15.1 

9.5 

11.0 

34.0 



2,537.9 
148.8 



2,686.7 



.07 



.07 
1.13 



1.20 



FOOD CONSUMPTION. 



271 



Dietary Number, A 2. 

Description : Boarding-house in Lowell, Mass., of 70 persons, 10 males and 60 females. 
Boarders, mill operatives. Time, one month. Estimated as equivalent in demands for nutrients 
to 58 men for 30 days, or 1 man for 1,740 days. 

ANALYSIS. 



Food-Materials. 


NUTEIENTS. 




Prices 


Quanti- 








Carbohy- 


Kinds. 


per lb. 


ties. 


Costs. 


Protein. 


Fats. 


drates. 




cents. 


lbs. 




lbs. 


lbs. 


lbs. 


Beef, 


10 


425 


$42 50 


57.4 


106.3 


- 


Beef steak. 








16 


250 


40 00 


36.3 


30.0 


- 


Beef, corned, 








7 


300 


21 00 


34.5 


85.5 


- 


Beef stew, . 








5 


100 


6 00 


14.0 


31.3 


- 


Pork, roast, 








10 


100 


10 00 


11.4 


36.2 


- 


Ham, . 








12 


150 


18 00 


21.9 


51.5 


- 


Salt pork, . 








10 


25 


2 50 


0.7 


19.1 


- 


Lard, . 








8 


150 


12 00 


- 


148.5 


- 


Cod and haddock. 






7 


150 


10 50 


14.6 


0.3 


- 


Halibut, 


. 


14 


50 


7 00 


7.6 


2.1 


- 


Total meats, fish, etc., 


1,700 


$168 50 


198.4 


519.8 


- 


Butter 


20 


150 


$30 00 


1.5 


131.3 


0.7 


Cli^ese, 


10 


30 


3 00 


8.1 


10.7 


0.7 


Milk, 


2 


2,000 


40 00 


68.0 


74.0 


96.0 


Eggs 


16 


69 


11 00 


8.0 


7.0 


0.4 


Total dairy products and 




1 








eggs 




2,249 


$84 00 


85.6 


223.0 


97.8 


Flour 


3'i' 


1,372 


$44 59 


152.3 


15.1 


1,034.5 


Rice, . 






8 


15 


1 20 


1.1 


- 


1K9 


Corn starch. 






9 


10 


90 


- 


- 


8.3 


Crackers, . 






.6 


48 


2 40 


5.1 


4.8 


33.0 


Sugar, 






7 


400 


28 00 


- 


- 


3S6.8 


Molasses, . 






4M 


77 


3 50 


- 


- 


54.7 


Potatoes, . 






11-12 


1,800 


19 50 


34.2 


3.6 


331.2 


Beans, 






■iU 


95 


4 50 


22.0 


2.0 


51.0 


Pease, 






Vi 


30 


50 


6.9 


0.5 


15.7 


Turnips, 






5-6 


90 


75 


0.8 


0.2 


4.6 


Beets, 






% 


60 


38 


1.1 


0.1 


6.0 ' 


Cabbage, . 






IM 


36 


48 


0.6 


0.1 


1.6 


Apples, 






13i 


600 


8 00 


1.8 


- 


, 65.4 


Raisins, 






13 


10 


1 30 


0.3 


- 


6.3 


Total vegetable food, 


4,643 


$116 00 


226.2 


26.4 


2,011.0 


Total animal food. 






3,949 


252 50 


284.0 


742.8 


97.8 


Total food, . 


8,592 


$368 50 


510.2 


769.2 


2,108.8 


Meats, fish, etc., per man per 














day, 




.98 


$0 10 


.11 


.30 { 


- 


Dairy products and eggs, per 














man per day, .... 




1.29 


05 


.05 


.13 


.06 


Animal food, per man per day. 


2.27 


$0 15 


.16 


.43 


.06 


Vegetable food, " " 




2.66 


07 


.13 


.01 


1.15 


Total food, 


" 




" . 


4.93 


$0 22 


.29 


.44 


1.21 



272 



STATISTICS OF LABOR. 



Dietary Number, A 5. 

Description : Boarding-house in Lowell, Mass., of 150 pereone, 75 malea and 75 femalea. 

Boarders, mill operatives. Price of board per week for males, $2.45; for females, $2.05. 

Time, one month. Estimated as equivalent in demands for nutrients to 135 men for 30 days, 

or 1 man for 4,050 days. 

ANALYSIS. 



Food-Matekials. 


NCTEIENTS. 




Prices 


Quanti- 








Carbohy- 


Kinds. 


per lb. 


ties. 


Costs. 


Protein. 


Fats. 


drates. 




cents. 


lbs. 




lbs. 


lbs. 


lbs. 


Beef, roast 


10 


400 


$40 00 


71.6 


49.2 


- 


Beef steak, .... 


14 


290 


40 60 


52.8 


33.7 


- 


Beef, corned 


10 


420 


42 00 


51.2 


103.7 


- 


Veal, 


11 


200 


22 00 


30.4 


11.2 


- 




10 


150 


15 00 


20.4 


35.7 


- 


Pork, roast 


9 


300 


27 00 


34.2 


108.6 


- 


Salt pork 


10 


100 


10 00 


2.8 


76.5 


- 


Ham, ...... 


10 


300 


30 00 


43.8 


102.9 


- 




7M 


150 


11 25 


- 


14S.5 


- 


Haddock, 


7 


155 


10 85 


12.9 


0.2 


- 


Cod 


7 


75 


5 25 


8.3 


0.2 


- 


Total meats, fish, etc.. 


2,540 


$253 95 


328.4 


672.4 


- 


Eggs (80 doz. at 21 eta.), . 


15J^ 


110 


$16 80 


12.8 


11.2 


0.7 


Milk (2,000 qts. at 4 cts.). 


2 


4,000 


80 00 


136.0 


148.0 


192.0 


Butter, 


20 


350 


70 00 


3.5 


308.3 


1.8 


Cheese 


10 


50 


5 00 


13.6 


17.8 


1.2 


Total dairy products and 












eggs, 


• 


4,510 


$171 80 


165.9 


483.3 


195.7 


Flour 


Z}i 


2,744 


$89 18 


304.6 


30.4 


2,069.0 


Graham meal, .... 


2>^ 


100 


2 50 


11.7 


1.7 


69.9 


Com meal, 


3 


50 


1 50 


4.5 


1.9 


34.6 


Oatmeal, 


4 


125 


5 00 


18.9 


8.9 


84.0 


Beans ^,2}i bush, at $1.75), 


3 


150 


4 37 


34.8 


3.2 


80.6 


Rice, 


8 


20 


1 60 


1.5 


0.1 


15.8 


Potatoes (48 bush, at 55 cts.), . 


9-10 


2,880 


26 40 


54.7 


5.8 


529.9 


Cabbage (4 bbls. at S^l.OO), 


% 


600 


4 00 


10.2 


1.2 


26.4 


Onions (2 bush, at $1.00), 


2 


104 


2 00 


1.0 


0.2 


7.8 


Beets (2 bush, at 50 cts.) , . 


5-6 


120 


1 00 


2.2 


0.1 


12 


Turnips (2 bush, at 50 cts.), . 


5-6 


120 


1 00 


1.1 


0.2 


6.1 


Squash 

Apples (10 bbls. at $1.25), 


2 


100 


2 00 


0.5 


0.1 


5.3 


K 


1,500 


12 50 


4.5 


- 


163.5 


Sugar (230 lbs. at 5^^ cts.; 654 














lbs. at 73< cts.). 


5J and Tj 


884 


61 70 


- 


- 


854.8 


Molasses (8 gals, at 45 cts.), . 


41-10 


88 


3 60 


- 


- 


62.5 




8)i 


12 


1 02 


— 


— 


10.0 


Crackers, 


6 


24 


, 1 44. 


2.6 


2.4 


16.5 




12 J^ 


20 


2 50 


2.0 


19 


14.1 


Raisins, 


UK 


15 


1 72 


0.4 


0.1 


9.5 


Total vegetable food, • 


9,656 . 


$225 03 


455.2 


58.2 


4,072.3 


Total animal food. 


, , 


7,050 


425 75 


494.3 


1,155.7 


195.7 




16,706 


$650 78 


949.5 


1,213.9 


4,268.0 
















day 


, 


.63 


$0 06 


.08 


.17 


- 


Dairy products and eggs, per 
man i^er day 


• • 


1.11 


04 


.04 


.12 


.05 


Animal food, per man per day, 


1.74 


$0 10 


.12 


.29 


.05 


Vegetable food, " " 


• • 


2.38 


06 


.11 


.01 


1.00 


Total food, " " 


4.12 


$0 16 


.23 


.30 


1.05 



The *'Beef, roast" and "beef steak" in this dietary were 
both from the round, the latter from the uppermost, and the 



FOOD CONSUMPTION. 



273 



former from the next lower part, but both included in what 
is called in our analyses " first cut, round," the composition 
of which is, accordingly, assumed for both. The quantity of 
cabbages is stated at 4 barrels, costing $4.00. It is assumed 
that the weight would be 150 pounds per barrel, or GOO pounds 
in all, which would make the price | cents per pound. 



Dietary Number, A 7. 

Description : Boarding-house in Lynn, Mass., of 36 persons, 20 males and 16 females. 
Boarders, operatives in shoe factory, clerlis, and dressmakers. Time, one month. Estimated 
as equivalent in demands for nutrients to 33 men for 30 days, or 1 man for 990 days. 

ANALYSIS. 



Food-Materials. 



Prices 
per lb. 



Beef, hip sirloin, 
Beef, socket and rump, . 
Beef, second cut, chuck ribs, . 
Beef, second cut, chuck ribs, . 

Beef, ribs, 

Beef, brisket, shoulder clod, 
and cross ribs, 

Mutton, 

Veal, 

Salt pork 

Ham 

Lard 

Haddock, ...'.. 

Halibut, 

Salt fish (cod) 

Total meats, fish, etc., 



Eggs (64 doz. at 20 cts.), 
Milk (352 qts. at 6 cts.), 
Cheese, 
Butter, 



Total dairy products and 
eggs 



Flour, .... 
Rye meal, . 
Oatmeal, . . . 
Rice, .... 
Beans (18 qts.), . 
Potatoes (21 bush, at 67 
Turnips (1 bush.). 
Cabbage (G heads at 8 cts. 
Onions (1 pk.), . 
Beets (2 bush.),. 
Green pease (8 bush.), 
Pole beans (0 bush.). 
Green corn (24 doz. ears 

cts.), 
Apples (4 bbls.). 
Corn starch. 



cts.), 



Molasses (2 gals.), 
Raisins, 



cents. 

28 
20 

11 

16 



213^ 

16 

11 

12 

10 



12 

4>i 



14.^ 
3 
12 
23 



3 

4 
3 
10 
S?i 
I'a' 
1% 



1% 
2 



3% 
10 



Quanti- 
ties. 



lbs. 
114.8 

20 

79 

42.3 

14 

143.5 
21 
14.7 
25 
60 
57 
25 
50 
40 



706.3 



704 
20 



901 



490 

25 

30 
2 

33.7 
1,260 

60 

36 

13 
120 
200 
150 

108 
600 

12 
204 

22 

15 



$32 13 
4 00 
8 29 
4 65 
2 24 

11 48 

4 52 
2 36 
2 75 
7 20 

5 70 
1 50 

6 00 
1 80 



$94 62 



$12 80 

21 12 

2 40 

20 47 



$56 79 

$14 70 

1 00 

90 

20 

1 26 

14 07 

1 00 
48 
25 

- 80 

12 00 

6 00 

2 88 

12 00 
96 

13 26 
80 

1 50 



lbs. 

14.4 
2.3 

12.9 
6.9 
1.7 

19.9 
3.2 
2.2 
0.7 



2.1 
7.6 
6.4 



10.2 

23.9 

5.4 

0.9 



54.4 
1.7 
4.5 
O.t 
7.8 

23.9 
0.5 
0.6 
0.1 
2.2 
6.8 
4.2 

5.0 
1.8 



0.4 



Fats. 



lbs. 

19.1 
5.3 

12.8 
6.9 
4.0 

37.2 
3.3 
0.8 
19.1 
20.6 
56.4 

2.1 
0.2 



Carbohy- 
drates. 



9.0 
26.1 

7.1 
77.0 



120.1 



5.4 
0.2 
2.1 

0.7 
2.5 
0.1 
0.1 

0.1 
0.8 
0.5 



0.5 

33.8 
0.5 
0.5 



369.5 

19.6 

20.2 

1.6 

18.1 

231.8 

3.1 

1.6 

1.0 

12.0 

24.4 

15.0 

37.4 
65.4 
10.0 
197.3 
15.6 
9.5 



274 



STATISTICS OF LABOR. 
Dietary Number, A 7 — Concluded. 



Food-SIaterials. 


Nutrients. 


Kinds. 


Prices 
per lb. 


Quanti- 
ties. 


Costs. 


Protein. 


Fats. 


Carbohy- 
drates. 


Crackers, oyster, 
Crackers, Boston, 


cent*. 

6 

10 


lbs. 
24 
36 


$1 20 
3 60 


lbs. 
3.0 
3.9 


lbs. 
1.2 
3.6 


lbs. 
18.4 
24.7 


Total vegetable food, . 
Total animal food, 


3,440.7 
1,607.3 


$88 86 
151 41 


120.9 
129.5 


19.5 
307.9 


1,096.2 
35.3 


Total food, . 

Meats, fish, etc., per man per 
day, 

Dairy products and eggs, per 
man per day 


6,048.0 

.71 
.91 


$240 27 

$0 10 
05 


250.4 

.09 
.04 


327.4 

.19 
.12 


1,131.5 
.04 


Animal food, per man per day. 
Vegetable food, " " 


1.62 
3.48 


$0 15 
09 


.13 
.12 


.31 
.02 


.04 
1.11 


Total food, " " . 


5.10 


$0 24 


.25 


.33 


1.15 



This dietary includes 24 dozen ears of green corn at 12 cents 
per dozen ; 6 heads of cabbage at 8 cents per head ; 8 bushels 
of green pease at $1.50 per bushel, and 6 bushels of pole beans 
at $1.00 per bushel. 

The amounts of nutrients contained in these articles are esti- 
mated as follows : The ears of green corn are reported as 
weighing from \ pound to | pound each. Taking | pound as 
the average the 288 ears would weigh 108 pounds. A few 
analyses of " immature sweet corn " have been reported,* but, 
unfortunately, neither the proportion of kernel to cob nor the 
percentages of water in the kernel in the fresh state are given. 

The composition of the air-dry kernel of a specimen harvested 
August 25th, in the condition in which it is commonly eaten 
for " green corn," was, however, nearly the same as that of the 
same corn harvested when mature, September 25th. The 
kernels of matured corn, in general, average about four-fifths 
of the weight of the whole ear, though the kernel of a specimen 
of sweet corn has been observed to make only about three- 
fourths of the weight of the ear.f A specimen of mature Ohio 
Dent corn was observed to shrink from about 125 pounds, 
when harvested, to 100 pounds when air-dry, and to contain 



* By Johnson and Jenkins. 
1878, pp. 59 and G8. 
t Ibid,, page 74. 



Report of Connecticut Agricultural Experiment Station, 



FOOD CONSUMPTION". 275 

in the latter condition 10,8 per cent of water. Supposing the 
air-dry ears to have contained one-fifth by weight of cob, the 
100 pounds of au'-dry corn would have been contained in 125 
pounds of air-dry ears. If kernel and cob both had lost in the 
same proportion in drying, that is, about one-fifth, maldng the 
air-dry ears four-fifths the weight of the fresh ears, the 125 
pounds of air-dry ears, thus computed to furnish 100 pounds 
of corn, would have weighed when harvested 156 pounds. In 
other words, 156 pounds of the ears as harvested would have 
furnished 100 pounds of air-dry kernels, or 100 pounds of ears 
as harvested would supply 64 pounds of air-dry corn. Very 
likely as good a guess would be that 100 pounds of ears of 
green corn would furnish 50 pounds of air-dry kernels as any 
that could be afibrded by these data. Though the sweet corn, 
so commonly used for green corn, is, as already stated, some- 
what different in composition from ordinary corn and from the 
meal ground from it, we shall in the lack of more definite data 
estimate the ears of green corn as furnishing nutrients equiva- 
lent to those of half their weight of average corn meal. This 
is done here and elsewhere where sweet corn occurs. That is 
to say, the 288 ears of sweet corn of this dietary are computed 
to weigh I of a pound each, or 108 pounds, and to be equiva- 
lent to 54 pounds of corn meal of the composition stated in 
the table of assumed composition of foods. 

With less data for the estimate, we have taken the bushel 
of green pease and the bushel of pole beans as each furnishing 
25 pounds of seeds and have assumed for both the composition 
of " sugar pea," reported by S. Moulton Babcock.* 

• Report of New York Agricultural Experiment Station, 1S84, page 333. 



276 



STATISTICS OF LAEOR. 



Dietary Number, A 9. 

Description : Family in Boston, MaBS., of 2 personB, husband and wife. Husband, a ma- 
chinist, with $19.50 per week wages. Time, one month. Estimated as equivalent in demands 
for nutrients to 1.8 men at moderate work for 30 days, or 1 man for 64 days. 

Al^ALTSIS. 



Food-Matekiais. 


Nutrients. 




Prices 


Quanti- 








Carbohy- 


lOnds. 


per lb. 


ties. 


Costs. 


Protein. 


Fats. 


drates. 




cents. 


lbs. 




lbs. 


lbs. 


lbs. 


Beef steak, 


28 


28 


$7 84 


4.1 


4.4 


_ 


Beef, corned, .... 


12 


10 


1 20 


1.2 


2.9 


_ 


Lamb chop, .... 


15 


6 


90 


0.9 


1.4 


- 


Salt pork 


12 


2.5 


30 


0.1 


1.9 


- 


Lard 


11 


5 


55 


- 


5.0 


- 


Halibut 


13 


10 


1 30 


1.5 


0.4 




Mackerel, 


■ 5 


12 


60 


1.2 


0.5 


- 


Total meats, fish, etc., 


73.5 


$12 69 


9.0 


16.5 


- 


Eggs, 


16 


8.3 


$1 32 


1.0 


0.8 


0.1 


Milk 


33^ 


70 


2 45 


2.4 


26 


3.4 


Cheese, 


13 


2.5 


32 


0.7 


0.9 


0.1 


Butter, 


30 


8 


2 40 


0.1 


7.0 


- 


Total dairy products and 












eggs, 


• 


88.8 


$6 49 


4.2 


11.3 


3.6 


Flour, 


4 


30 


$1 20 


3.3 


0.3 


22.6 


Beans, 


6 


3.7 


20 


0.9 


0.1 


2.0 


Rice 


8 


1 


OS 


0.1 


- 


0.8 


Potatoes, 


IX 


30 


38 


06 


0.1 


5.5 


Apples 


1% 


15 


25 


- 


- 


1.6 


Vegetables, .... 




112.6 


2 00 


2.1 


0.3 


9.7 


Sugar 


7K 


18 


1 35 


- 


- 


17.4 


Molasses, 


6 


1.5 


09 


- 


- 


1.1 


Corn starch, .... 


10 


0.5 


05 


- 


_ 


04 


Raisins, 


12 


1 


12 


_ 


- 


0.6 


Crackers, 


4 


12 


48 


1.3 


1.2 


8.2 


Total vegetable food, . 


225.3 


$6 20 


8.3 


2.0 


69.9 


Total animal food. 


• 


162.3 


19 18 


13.2 


27.8 


3.6 


Total food, . 


387.6 


$25 38 


21.5 


29.8 


73.5 


Meats, fish, etc., per man per 














day, 




1.36 


$0 24 


.17 


.31 


- 


Dairy products and eggs, per 














man per day 


• ' 


1.64 


12 


.08 


.21 


.07 


Animal food, per msin per day. 


3.00 


$0 36 


.25 


.52 


.07 


Vegetable food, " " 


• 


4.17 


11 


.15 


.04 


1.29 


Total food, " " 


7.17 


$0 47 


.40 


.56 


1.36 



In numbers A 9 and A 11, the kinds and quantities of 
vegetables are not given, the cost only being stated. The 
quantities are, however, small, so that even a considerable 
error might be made in estimating the quantities of nutrients 
without materially affecting the final result. An estimate has 
been made by the same method as was followed in A 14, 
A 15, and A 16, taking as data the kinds, amounts, and costs 
of vegetables in the other dietaries of this series (exclusive of 



FOOD CONSUMPTION. 



277 



those of French Canadians) , and assuming that the averages 
of the latter would represent the kinds, quantities, and costs 
of the vegetables in these two dietaries. The calculation is 
rather complex and the details are not inserted here. 



Dietary Number, A 11. 

Description : Family in East Cambridge, Mass., of 6 persons, 3 adults and 3 children, the 
latter of 5, 11, and 12 years respectively. Two of the adults are females; the third, the father of 
the family, Is a glass-blower, with exhausting work, and receiving $24 per week wages. Time, 
one week. Estimated as equivalent in demands for nutrients to 4>^ men for 7 days, or 1 man for 
32 days. 

ANALYSIS. 



Food-Materials. 



Beef steak, 
Lamb, . 
Salt pork, . 
Lard, . 
Mackerel, . 



Total meats, fish, etc., 

Eggs (1 doz.at 23cts.), . 
Milk (10 qls. at 7 cts.), 

Cheese 

Butter, . . . . 



Total dairy products and 
eggs, 

Flour 

Beans (1>^ qts.), 

Pease, 

Rice 

Potatoes (1^ bnsh.), . 
Apples (1 pk.), . 
Vegetables, 

Sugar 

Molasses (1 qt.), 

Raisins 

Crackers 



Total vegetable food. 
Total animal food. 



Total food. 



Meats, fish, etc., per man per 
day, 

Dairy products and eggs, per 
man per day 



Animal food, per man per day, 
Vegetable food, " " 

Total food, " " . 



Prices 
per lb. 



cents. 
28 
15 
10 
10 
4 



16 

12 
30 



2 

5 
12 



Quanti- 
ties. 



lbs. 
6 
5 
1 
1 



21 

1.4 

20 
0.7 
4 



26.1 

14 

2.5 

1 

1 

30 
15 
18.7 

8 

3 

1 

1 



95.2 
47.1 



1.48 
2.97 



Costs. 



$1 68 
75 
10 
10 
32 



$2 95 

$0'23 

70 

OS 

1 20 



$2 21 

$0 49 
15 
15 
08 
38 
30 
35 
60 
15 
12 
06 



$2 83 
5 16 



$7 99 

$0 09 

07 



$0 16 
09 



$0 25 



Ndtkients. 



lbs. 
0.8 
0.7 



0.2 
0.7 
0.2 



1.6 
0.6 
0.2 
0.1 
0.6 



3.4 
3.4 



lbs. 
1.0 
1.2 
0.8 
1.0 
0.3 



4.3 

0.1 

0.7 
0.3 
3.5 



0.2 
0.1 



0.1 



0.5 

8.9 



Carbohy- 
drates. 



lbs. 



0.1 
VO 



1.1 

lO.a 
1.3 

0.5 
0.8 
5.5 
1.8 

i.a 

7.7 
2.1 
0.6 
0.7 



33.0 
1.1 



34.1 



.03 
1.03 



278 



STATISTICS OF LABOR. 



Dietary Nttmber, A 13. 



Description : Boarding-house in Lawrence, Mass., of 80 persons, 40 males and 40 females. 
Boarders, mill operatives. Price of board per week for males, $3.00; for females, $2.00. Esti- 
mated to require nutrients equal to 72 men at moderate work for 30 days, or 1 man for 2,160 
days. 

ANALYSIS. 



Food-Materials. 



Beef, roast. 
Beef, corned, 
Beef eteak, 
Beef tongue, 
Veal, . 
Lamb, roast, 
Ham, , 
Sausage, 
Pork, roast, 
Salt pork, . 
Lard, . 
Haddock, . 
Halibut, 
Salt fish (cod^. 



Total meats, fish, etc., 

Eggs (160 doz. at 16 cts.). 
Milk (1,570 qts. at 4 cts.), . 

Butter 

Cheese, .... 



Total dairy products and 
eggs 



Flour, . 

Oatmeal, 

Tapioca, 

Beans (72 qts. at 6 cts.), 

Rice, . 

Potatoes (60 bush, at 

Squash, 

Lettuce (27 heads at ; 

Onions ('< bush.), 

Tomatoes (1 bush.). 

Green corn (20 doz. 

cts.), 
Apples (2 bbls. at $2, 

Sugar, 

Molasses (8 gals, at 28 cts.) 
Raisins 



55 cts.), 
cts.), 

ears at 14 
50), ". 



Total vegetable food, • 
Total animal food, 

Total food, . 

Meats, fish, etc., per man per 
day 

Dairy products and eggs, per 
man per day 

Animal food, per man per day, 
Vegetable food, " " 

Total food, " " 



Prices 
per lb. 



14 
16 
11 
10 
10 
10 

10 



2 
13 
10 



3 

3 

7 

31-5 

7 

11-12 

3 

6 

4 

2>^ 

3 1-9 

2}i 



Quanti- 
ties. 



lbs. 
275 
291 
263 

14.3 
111.5 

56 
186 

10 
254 

50 
135 
160 

75 

30 



1,910.8 

220 
3,140 
262.5 
44 



3,666.5 

784 

80 

10 

135 

5 

3,600 

61.5 

13.5 

26 

60 

90 
300 
804 

88 

30 



6,087 
5,577.3 



11,664.3 



1.70 



2.58 
2.81 



$22 00 
23 28 
36.82 

2 28 
12 26 

5 60 
18 60 

1 00 
21 59 

5 00 
12 15 

9 60 

9 00 

1 35 



$180 53 

$25 60 
62 80 
34 12 
4 40 



$126 92 

$23 52 

2 40 

70 

4 32 
35 

33 00 

1 85 

67 

1 00 

1 40 

2 80 

5 00 
60 30 

2 24 
2 70 



$142 
307 



$449 70 

$0 OS 
06 



$0 21 



lbs. 
44.8 
32.9 
47.0 

2.1 
16.9 

7.6 
27.1 

13 
28.9 

1.4 

13.3 
11.3 
4.8 



239.4 

25.5 

106.6 

2.6 

11.9 



146.6 

87.0 

12.1 
0.1 

31.3 
0.4 

68.4 
3.1 
0.2 
0.3 
0.8 

4.1 
0.9 



209.5 
386.0 



.28 



lbs. 

44.6 

83.8 

32.3 

2.2 

C.2 

13.3 

63.8 

3.9 

91.9 

38.3 

13?,. 7 

0.2 

3.2 

0.1 



517.5 

22.4 
11(3.2 

229.7 
15.6 



383.9 



8.7 
5.7 



7.2 
0.1 



0.1 
0.2 



Carbohy- 
drates. 



lbs. 



1.3 

150.7 
1.3 
1.0 



154.3 

591.1 

53.8 

8.5 

72.5 

4.0 

662.4 
3.3 
0.3 
2.0 
2.7 

31.1 
32.7 
777.5 
62.5 
18.9 



2,323.3 
154.3 



2,477.6 



.07 
1.08 



FOOD CONSU]\IPTION'. 



279 



This dietary includes 20 dozen ears of corn at 14 cents per 
dozen, and 27 heads of lettuce at 21 cents per head. On the 
basis of information obtained from dealers the corn is esti- 
mated to weigh from ^ pound to | pound per ear and the let- 
tuce ^ pound per head. Taking | pound for the average 
■weight of the ears of corn the 240 ears would weiffh 90 
pounds and the corn on them would be equivalent to 45 
pounds of corn meal. 

Dietary Number, A 14. 

Description : French Canadian family in North Cambridge, Mass., consisting of 4 persons, 
father, mother, and two children of 2 and 3 years respectively. The father is employed in a 
brick yard, at severe labor. Wages, $30 per month. Time, one month. The two children are 
taken as equivalent to one woman, making the family equivalent in demands for nutrients to 2.6 
men at moderate work for 30 days, or 1 man for 78 days. 

ANALYSIS. 



Food-Materiaxs. 






NUTEIENTS. 


Kinds. 


Prices 
per lb. 


Quanti- 
ties. 


Costs. 


Protein. 


Fats. 


Carbohy- 
drates. 


Pork, steak, .... 
I'ork, corned, shoulder, . 

Pork, salt 

T.ard 

Salt fish (cod) 


cents. 
10 
10 
10 
10 
4>i 

3>i 
16 
28 

3^ 

8 
11-12 

8 

4^ 


lbs. 
22 
25 

8 

5 
10 


$2 20 

2 50 

80 

50 
45 


lbs. 

2.5 
2.7 
0.2 

1.6 


lbs. 
8.0 
9.9 
6.1 
5.0 


lbs. 


Total meats, fish, etc., 

Milk ' . 

Eggs 

Butter, 


70 

40 
6.3 
9 


$6 45 

$1 40 

99 

2 52 


7.0 

1.4 

0.7 
0.1 


29.0 

1.5 
0.6 
7.9 


1.9 


Total dairy products and 
eggs 

Flour, 

Beans, 

Ilice, 

Potatoes 

Vegetables, .... 

Sugar 

Molasses 


55.3 

55 

7.5 

5 

120 

199.4 

26 

27.5 


$4 91 

$1 92 
40 
40 

1 30 

2 50 
2 08 
1 25 


2.2 

6.1 
1.7 
0.4 
2.3 
2.8 


10.0 

0.6 
0.2 

0.2 
0.4 


/ 1.9 

41.5 
4.0 
4.0 
22.1 
10.3 
25.1 
19.5 


Total vegetable food, . 
Total animal food, 


440.4 
125.3 


$9 85 
11 36 


13.3 
9.2 


1.4 
39.0 


126.5 
1.9 


Total food, . 

Meats, fish, etc., per man per 
day, 

Dairy products and eggs, per 
man per day, .... 


665.7 

.90 
.71 


$21 21 

$0 08 
06 


22.5 

.09 
.03 


' 40.4 

.37 
.13 


128.4 
.03 


Animal food, per man per day, 
Vegetable food, " " . 


1.61 
5.65 


$0 14 
13 


.12 
.17 


.50 
.02 


.03 
1.62 


Total food, •• " . 


7.26 


$0 27 


.29 


-.52 


1.65 



280 



STATISTICS OF LABOR. 



DiETAKT Number, A 15. 

DfDcription : French Canadian family in North Cambridge, Mass., consisting of father, 
mother, and three children of 5, 4, and 2 years respectively. The father is employed in a 
brick yard, at severe labor. Wages, .$30 per month. Time, one month. Estimated as equiva- 
lent in demands for nutrients to 3>3 men at moderate work for 30 days, or 1 man for 100 days. 

ANALYSIS. 



Food-Matert a r.s. 


NUTMENTS. 


Kinds. 


Prices 
per lb. 


Quanti- 
ties. 


Costs. 


Protein. 


Fats. 


Carbohy- 
drates. 


Pork, steak, .... 
Pork, corned, shoulder, . 

Pork, salt 

Lard, 

Salt fish (cod) 


cents. 
10 
9 
10 
10 
5 

3}i 
30 

8 

1^ 

8 


lbs. 

20 

30 
6 
4 

12 


$2 00 

2 70 

60 

40 

60 


lbs. 
2.3 
3.2 
0.2 

1.9 


lbs. 
7.2 

ni.9 

4.6 
4.0 


lbs. 


Total meats, fish, etc., 

Eggs (6doz. at 20ct8.), . 
Milk (15>^ qts. at 7 cts.), . 
Butter, 


72 

8.25 
31 
8 


$6 30 

$1 20 

1 08 

2 40 


7.6 

1.0 
1.1 
0.1 


27.7 

0.9 
1.1 
7.0 


0.1 

1.5 


Total dairy products and 
eggs 

Flour 

Rice 

Beans (2 qts. at 10 cts.), , 
Potatoes (1'^ bush, at 75ct8.), . 
Vegetables, .... 

Sugar, 

Molasses (2 gals, at 50 cts.), 


47.25 

66 

4 

3.8 
90 

159.4 
24 
22 

369.2 
119.25 


$4 68 

$2 31 
32 
20 

1 13 

2 00 
1 92 
1 00 

$8 88 
10 93 


2.2 

7.3 
0.3 
0.9 
1.7 
2.2 


9.0 
0.7 

0.1 

0.2 
0.2 


1.6 

49.8 
3.2 
2.0 

17.0 
8.2 

23.2 

15.6 


Total vegetable food, . 
Total animal food. 


12.4 
9.8 


1.2 
36.7 


119.0 
1.6 


Total food, . 

Meats, fish, etc., per man per 
day 

Dairy products and eggs, per 
man per day 


488.45 

.72 
.47 


$19 86 

$0 06 
05 


22.2 

.03 
.02 


37.9 

.28 
.09 


120.6 
.01 


Animal food, per man per day. 
Vegetable food, " " . 


1.19 
3.69 


$0 11 
09 


.10 
.12 


.37 
.01 


.01 
1.19 




4.83 


$0 20 


.22 


.38 


1.20 



Dietary Number, A 16. 

Description: French Canadian family in North Cambridge, Mass., consisting of husband, 
wife, and three children of 1, 2, and 4 years, respectively. The husband is employed at severe 
labor in a brick yard. Wages, $30 per month. .Time, one month. Estimated as equivalent in 
demands for nutrients to 3 men at moderate work for 30 days, or 1 man for 90 days. 

ANALYSIS. 



Food-Materials. 


Ndtrients. 




Prices 


Quanti- 








Carbohy- 


Kinds. 


per lb. 


ties. 


Costs. 


Protein. 


Fats. 


drates. 




cents. 


lbs. 




lbs. 


lbs. 


lbs. 


Beef, corned 


10 


15 


$1 50 


1.7 


4.3 


- 


Pork steak, .... 


13 


12 


1 56 


1.4 


4.3 


- 


Pork, salt 


11 


5.5 


61 


0.2 


4.2 


- 


Lard, 


11 


6 


66 


- 


6.0 


- 


Mackerel, 


10 


6 


60 


0.6 


0.2 


- 


Total meats, flih, etc., 


44.5 


$4 93 


3.9 


19.0 


- 



FOOD CONSUIVIPTION. 



281 



DiETAET Number, A 16 — Concluded. 



Food-Mateeials. 


Nutrients. 




Prices 


Quanti- 








Carbohy- 


Kinds. 


per lb. 


ties. 


C!ost3. 


Protein. 


Fats. 


drates. 




cents. 


lbs. 




lbs. 


lbs. 


lbs. 


Eggs {i}4 doz. at 19 cts.) , 


14 


6.2 


$0 86 


0.7 


0.6 


- 


Milk (20qt8 at 7 ct8.)> 


3K 


40 


1 40 


1.4 


1.5 


1.9 


Butter 


25 


6 


1 25 


0.1 


4.4 


- 


Cheese 


12 


4 


48 


1.1 


1.4 


0.1 


Total dairy prodncts and 












eggs, 


• 


55.2 


$3 99 


3.3 


7.9 


2.0 


Flour 


3V 


65 


$2 11 


7.2 


0.7 


49.0 


Potatoes ("1 bush at 70 cts.), • 


11-6 


60 


70 


1.1 


0.1 


11.0 


Beans (3 qts. at 9 cts), . 


5 


5.6 


27 


1.3 


0.1 


3.0 


Rice, 


8 


2 


16 


0.1 


- 


1.6 


Vegetables, .... 


- 


79.7 


1 00 


1.2 


0.1 


4.1 


Susar, 


6 


15.5 


93 


- 


- 


16.0 


Molasses, (1 gal.), . 


51^ 


11 


60 


- 


- 


7.8 


Raisins 


12 


2 


24 


0.1 


- 


1.3 


Crackers 


5 


10 


50 


1.1 


1.0 


6.9 


Total vegetable food. 


250.8 


$6 51 


12.1 


2.0 


99.7 


Total animal food, 


: : 


99.7 


8 92 


7.2 


26.9 


2.0 


Total food, . 


350.5 


$15 43 


19.3 


28.9 


101.7 


Meats, fish, etc., per man per 














day 


. 


.49 


$0 06 


.04 


.21 


- 


Dairy products and eggs, per 














man per day, .... 


• 


.61 


04 


.04 


.09 


.02 


Animal food, per man per day, 


1.10 


$0 10 


.08 


,30 


.02 


Vegetable food, " " 




2.79 


07 


.13 


.02 


1.11 


Total food, " " 


3.89 


$0 17 


.21 


.32 


1.13 



In numbers A 14, A 15, and A 16 the costs of the vege- 
tables are given without statement of the kinds and quantities. 
As these are all of French Canadian families it may not be far 
out of the way to assume that the vegetables would be similar 
to those of series B which are, likewise, dietaries of French 
Canadians in Massachusetts. By a computation, of which the 
details would be too lengthy for this place, the kinds, v quan- 
tities, and costs of the vegetables of the dietaries of series B 
have been taken and an estimate has been made of the average 
quantities of vegetables (cabbages, onions, turnips, squash, 
etc.,) obtained for one dollar and the amounts, of nutrients in 
each, and in the whole dollar's worth. The estimated total 
quantities (of vegetables) and quantities of nutrients are stated 
in A 16 in which the vegetables cost $1.00. In A 14 in which 
the cost of the vegetables was $2.50, or 2^ times the cost in A 
16, and in A 15 in which the vegetables cost $2.00, or twice 
the cost in A 16, these quantities are assumed. 



282 



STATISTICS OF LABOR. 



Series B. French Canadian, MassacJiusetts. 
The five dietaries of this series which are used in the analyses 
tables include those of three families and two boardino:-housos 
in Holyoke, Lawrence, and Lowell. Of those included only 
in the averages, two were of families in Worcester, of this 
series, and three of families in East Cambridge, of series A. 
With the exception of women, children, and others engaged 
in household duties, or in no actual labor, the people are 
mostly mill and factory operatives ; a few are brickmakers. 

Dietary Number, B 1. 

Description : French Canadian family io Lawrence, Mass., consisting of father, mother, and 
four children, a daughter of 17)^ and three sons, 16, 19, and 131 years of age, respectively, making, 
in all, 6 adults, 4 males and 2 females, of which the four children are mill operatives, the father 
and mother doing no considerable amount of outside work. The sons earn from $1.25 to $1.75 
per day, and the daughter 90 cents. Time, one month. Estimated aa equivalent in demands 
for food to b}i laboi-ing men for 30 days, or 1 man for 165 days. 

AjSTALYSIS. 



Food-Materials. 


Nutrients. 




Prices 


Quanti- 








Carbohy- 


Kinds. 


per lb. 


ties. 


Costs. 


Protein. 


Fats. 


drates. 




cents. 


lbs. 




lbs. 


lbs. 


lbs. 


Beef 


_ 


68 ) 




9.1 


16.5 


- 


Pork, fresh, .... 


_ 


42 [ 


$20 00 


4.8 


15.2 


_ 


Salt pork 


_ 


14 ) 




0.4 


10.7 


- 


Lard 


9 


10 


90 


- 


9.9 


- 


Fish (salt mackerel), 


10 


17.5 


1 75 


2.6 


2.6 


- 


Total meats, fish, etc., 


151.5 


$22 65 


16.9 


54.9 


- 


Eggs (10 doz. at 20 cts.), . 


141^ 


13.8 


$2 00 


1.6 


1.4 


0.1 


Milk, 


3 2-5 


88 


3 00 


3.0 


3.3 


4.2 


Butter 


23 


8 


2 25 


0.1 


7.0 


- 


Total dairy products and 












eggs 


• 


109.8 


$7 25 


4.7 


11.7 


4.3 


Flour, 


41-56 


112 


$4 50 


12.4 


1.2 


84.4 


Beans (5 qts. at 10 cts.), . 


bH 


9.4 


50 


2.2 


0.2 


5.0 


Tease (3 qts. at 8^ cts.), • 


4.1^ 


56 


25 


1.3 


0.1 


2.9 


Barley 


63^ 


5.5 


36 


0.5 


- 


4.3 


Rice, . 




8 


5.5 


44 


0.4 


- 


4.4 


Potatoes, 




1^ 


120 


1 75 


2.3 


0.2 


22 


Apples, 




1% 


75 


1 25 


0.2 


- 


8.2 


Vegetables, 






110 


1 50 


1.0 


0.1 


6.7 


Corn starch. 




10 


3 


30 


- 


- 


25 


Molasses and syrup. 




7-10 


17.3 


1 25 


- 


- 


12.3 


Sugar, . 




1% 


30 


2 30 


- 


- 


29.0 


Raisins and currants, 


IVi 


4 


50 


0.1 


- 


2.5 


Total vegetable food, . 


497.3 


$14 90 


20.4 


1.8 


184.2 


Total animal food, 




261.3 


29 90 


21.6 


66.6 


4.3 


Total food, . 


758.6 


$44 80 


42.0 


68.4 


188.5 


Meats, fish, etc., per man per 














day 


. 


.92 


$0 14 


.10 


.33 


— 


Dairy products and eggs, per 














man per day 


• 


.66 


04 


.03 


.07 


.03 


Animal food, per man per day, 
Vegetable food, " " 


1.58 


$0 18 


.13 


.40 


.03 




3.01 


09 


.12 


.01 


1.12 


Total food, " 


•1 ^ 


4.59 


$0 27 


.25 


.41 


1.15 



FOOD CONSIBIPTION. 



283 



The meat is given as 124 lbs., costing $20.00, and is stated 
in an explanatory note to be about 50 or 60 per cent of beef 
and the remainder pork, of which one-foui-th is fresh and three- 
fourths salt. The fish is infeiTed to be salt mackerel. The 
vegetables stated to cost $1.50 are said to consist of cabbages, 
about 40 per cent ; onions, 20 per cent ; turnips, 10 per cent ; 
carrots, 5 per cent ; the remainder, 25 per cent, varying with 
the season. 

The following quantities of vegetables at the prices assumed 
would cost $1.50 ; 



Vegetables. 


Per cent. 


Quantity. 


Price per lb. 


Cost. 






lbs. 


cte. 




Cabbages 


40 


44 


1>4 


$e 55 


Onions, 


20 


22 


2 


44 


Turnips 


10 


11 


1 


11 


Carrots, 


5 


5 


1 


05 


Remainder, 


25 


28 


1'4 


35 


Totals 


100 


110 


- 


$1 50 



The nutrients in the vegetables are estimated by comparison 
of the amounts thus computed with the composition as given in 
the table of composition of vegetable foods. 

The mixture of barley and rice is said to contain about equal 
parts of both, the former costing about six, and the latter 
eight, cents per pound. 

Dietary Number, B 4. 

I 

Description : Boarding-house, Holyoke, Mass. French Canadian. Eighteen persons, 3 chil- 
dren and 15 adults (8 men and 7 women). Operatives in paper mills. The wages of the men 
are about $1.25 per day, and of the women, 90 cents. The price of board per week is $2.75 for 
men and $2.00 for women. Time, one month. Estimated as equivalent in demands for 
nutrients to 15>^ men for 30 days, or 1 man for 465 days. 



ANALYSIS. 



V 



Food-Materials. 


JfCTMENTS. 


Kinds. 


Prices 
per lb. 


Quanti- 
ties. 


Costs. 


Protein. 


Fats. 


Carbohy- 
drates.' 


Beef 

Veal, 

Mutton, 

Pork, fresh 

Salt pork, • . . . . 
Lard, 


cents. 

9 

10 


lbs. 
2001 

20 ! 

20 f 

60l 
100 

40 


$45 00 

9 00 
4 00 


lbs. 

25.8 
30 
2.8 
6.8 
2.8 


lbs. 
84.2 
1.1 
4.7 
21.7 
76.5 
39.6 


lbs. 


Total meats, etc., . 


440 $58 00 


41.2 


227.8 





284 



STATISTICS OF LABOR. 



DiETART Number, B 4 — Concluded. 



Food-Ma 


TEEIALS. 






N0TEIBNTS. 




Prices 


Quanti- 








Carbohy- 


Kinds. 


per lb. 


ties. 


Costs. 


Protein. 


Fats. 


drates. 




cents. 


lbs. 




lbs. 


lbs. 


lbs. 


Eggs (50 doz. at 18 ctB.), . 


13 1-12 


68.8 


$9 00 


8.0 


7.0 


0.4 


Milk (136 qts.), .... 


3X 


272 


9 00 


9.2 


10.1 


13.1 


Butter, 


27 


SO 


8 10 


0.3 


26.3 


0.2 


Total dairy products and 












eggs, 


• 


370.8 


$26 10 


17.5 


43.4 


13.7 


Flour 


5 


120 


$6 00 


13.3 


1.3 


90.5 


Beans (8 qts. at 7>2 cts.), . 


4 


15 


60 


3.5 


0.3 


8.1 


Pease (5 qts. at 8 cts.). 


4!^ 


9.4 


40 


2.2 


0.1 


4.9 


Rice 




16.1 ( 


1 40 


1.2 


0.1 


12.8 


Barley, 


_ 


6.9 


0.6 


0.1 


5.4 


Potatoes 


y^ 


420 


6 00 


8.0 


0.8 


77.3 


Vegetables, .... 




594 


8 01 


8.3 


1.2 


31.4 


Corn starch 


10 


4 


40 


_ 


_ 


3.3 


Bugar, 


7K 


60 


4 50 


_ 


_ 


68.0 


Byrup and molasses, . 


}i 


40.2 


2 00 


- 


- 


28.5 


Total vegetable food, . 


1,285.6 


$29 31 


37.1 


3.9 


320.2 


Total animal food. 




810.8 


84 10 


58.7 


271.2 


13.7 


Total food, , 




2,096.4 


$113 41 


95.8 


275.1 


333.9 


Meats, etc., per man per day, . 




.95 


$0 12 


.09 


.49 


_ 


Dairy products and eggs, per 














man per day, .... 




.80 


06 


.04 


.09 


.03 


Animal food, per man per day, 


1.75 


$0 18 


.13 


.58 


.03 


Vegetable food, " " 




2.76 


06 


.08 


.01 


.69 


Total food, " " . 


4.51 


$0 24 


.21 


.59 


.72 



The meat is said to consist of 300 pounds of fresh meat, 
costing $45.00, and 100 pounds of salt pork, costing $9.00. 
In an explanatory note the meat is estimated to consist usually 
of beef, 50 per cent; veal, 5 per cent; mutton, 5 per cent; 
and pork, 40 per cent, of which about two-thirds is fresh. 
This would make the total amount of salt pork equal \?>\ 
per cent, whereas in the figures of .the dietary it is said to 
make 100 pounds of the whole 400 pounds of meat, or just 25 
per cent. Assuming, however, that the word fresh in the note 
was a slip of the pen, for salt, there would be 26| per cent of 
salt pork, which coincides with the figures of the dietary. In 
the calculations it is assumed that only one-third of the pork is 
fresh. 

The quantity of vegetables is not stated in the dietary. The 
cost is given at $8.00. The cabbages are estimated to make 60 
per cent ; onions, 20 per cent ; turnips, 15 per cent ; and car- 
rots^ 5 per cent of the amount. Assuming the cost of the cab- 



FOOD CONSUMPTION. 



285 



bage to be 1\ cents, of the onions 2 cents, and of the turnips 
and carrots 1 cent each per pound, $8.00 would buy the follow- 
ing quantities of vegetables : 



Vegetables. 



Quantity. 



Price per lb. 



Cabbages, 
Onioue, 
Turni-ps, 
Carrots, 

Totals, 



lbs. 

356 

119 

89 

30 



694 



CtB. 

2 
1 
1 



$4 45 
2 37 



$8 01 



The quantities of nutrients ascribed to vegetables in the 
dietary are those estimated to occur in the above named quanti- 
ties of cabbages, onions, turnips, and carrots. 

The mixture of rice and barley is stated to contain about 70 
per cent of rice and 30 per cent of barley. 

Dietary Number, B 5. 

Description : Boarding-house, Holyoke, Mass. French Canadians. Ten persons, 6 males 
and 4 females, from 16 to 40 years of age. Factory operatives. Time, one month. Wages, 
males, $1.25 to $1.50 per day; females, 90 cents to $1.00. Estimated as equivalent to 9>^ men 
for 30 days, or 1 man for 280 days. 

ANALYSIS. 



Food-JIateiuals. 


Nutrients. 




rrices 


Quanti- 








Carbohy- 


Kinds. 


per lb. 


ties. 


Costs. 


Protein. 


Fats. 


drates. 




cents. 


lbs. 




lbs. 


lbs. 


Iba. 


Beef 


- 


42^ 




5.2 


12.9 


_ 


Veal 


- 


H 


$27 40 


0.8 


0.3 


_ 


Mutton, 


- 


n 


0.7 


1.2 


- 


Pork, fresh 


_ 


liaj 




13.5 


43.0 


_ 


Pork, salt 


10 


37.5 


3 75 


1.1 


28.7 


_ 


Lard, 


10 


40 


4 00 


_ 


40.0 


_ 


Fish (salt mackerel), 


10 


46 


4 50 


6.6 


6.8 


- 


Total meats, fish, etc., 


293.5 


$39 65 


27.9 


132.9 


- 


Egs:s (33 doz. at 18.2 cts.). 


13?.^ 


45 


$6 00 


5.2 


4.6 


0.3 


Milk (20 qts. at 73i cts.), . 


3% 


40 


1 50 


1.4 


1.5 


1.9 


Butter (26 lbs.) 


27 


26 


7 00 


0.3 


22.8 


0.1 


Total dairy products and 












eggs 


• 


111 


$14 50 


6.9 


28.9 


2.3 


Flour, 


4 


300 


$12 00 


33.3 


3.3 


226.2 


Barley, 


- 


0.4; 


30 


- 


- 


0.3 


Rice, 


- 


3.6 i 




0.3 


- 


2.9 


Beans (7 qts. at 8'-< cts.), . 


*% 


13 


60 


3.0 


0.3 


7.0 


Pease (9 qts. at Sets.), . 


^i 


17 


72 


3.9 


0.3 


8.9 


Potatoes (6,"^ bush, at 88 cts.), 




390 


5 72 


7.4 


0.8 


71.8 


Vegetables, .... 




465 


6 00 


7.3 


.0.8 


22.2 


Total vegetable food, . 


1,189 


$25 34 


55.2 


5.5 


339.3 


Total animal food, 




404.5 


54 15 


34.8 


161.8 


2.3 


Total food, . 


1,593.5 


$79 49 


90.0 


167.3 


341.6 



286 STATISTICS OF LABOR. 

Dietary Number, B 5 — Concluded. 



Food-Mateeials. 


KCTRIENTS. 


Kinds. 


Prices 
per lb. 


Quanti- 
ties. 


Costs. 


Protein. 


Fats. 


Carbohy- 
drates. 


Meats, fish, etc., per man per 

day,. . . . 
Dairy products and eggs, per 

man per day 


cents. 

• 


lbs. 
1.05 

.39 


$0 14 
05 


lbs. 
.10 

.02 


lbs. 

.47 

.10 


lbs. 
.01 


Animal food, per man per day. 
Vegetable food, " " . 


1.44 
4.25 


$0 19 
09 


.12 
.19 


.57 

.02 


.01 
1.21 


Total food, " " . 


5.69 


$0 28 


.31 


.59 


1.22 



The meat was said to include 208| pounds, costing $31.15, 
of which 37^ pounds were salt pork, costing $3.75, and 171 
pounds fresh meat, costing $27.40. The whole meat was esti- 
mated to consist of beef, about 20 per cent ; mutton and veal 
in equal parts, 5 per cent ; and pork, fresh and salt, 75 per 
cent. The vegetables are reported to have been about 80 per 
cent of cabbage ; 10 per cent, onions ; and the rest turnips 
and carrots in nearly equal amounts. The amounts and com- 
position of the vegetables are calculated as in the preceding 
dietaries, B 1 and B 4. 

Dietary Number, B 6. 

Description : French Canadian family in Holyoke, Mass., consisting of 6 persons, father, 
mother, and four children, aged 9, I2I2, 17, and 24, of which the last two are counted as adults, 
making 4 adults and 2 children in the family. The two oldest children, one male and one female, 
are mill operatives, and earn respectively $1.35 and 90 cents per day. The father works occa- 
sionally, and earns $1.25 per day. Time, one month. Estimated as equivalent in demands for 
nutrients to 5 laboring men for 30 days, or 1 man for 150 days. 

ANALYSIS. 



Food-Materials. 






K0TRIENTS. 


Kinds. 


Prices 
per lb. 


Quanti- 
ties. 


Costs. 


Protein. 


Fats. 


Carbohy- 
drates. 


Beef 

Pork, fresh 

Mutton 

Veal 

Salt pork, 

Lard, 


cents. 

9 

10% 
25 


Ibfl. 
25.21 
15.7 1 

3.2). 

3.2 
15.7 

6.5 


$9 45 
59 


lbs. 
3.4 
1.9 
0.4 
0.5 
0.5 


lbs. 
6.3 
5.7 
0.8 
0.2 
12.0 
6.4 


lbs. 


Total meats, etc., 

Eggs (13>i doz.), 

Butter, 


69.5 

25.3 

7 


$10 04 

$2 70 
1 75 


6.7 

2.9 
01 


31.4 

2.6 
6.1 


0.2 


Total dairy products and 
eggs 


32.3 


$4 45 


3.0 


8.7 


0.2 



FOOD CONSUMPTION. 



287 



Dietary Number, B 6 — Concluded. 



FOOD-JlATERIALS. 


NCTRIENTS. 


Kinds. 


Prices 
per lb. 


Quanti- 
ties. 


Costs. 


Protein. 


Fats. 


Carbohy- 
drates. 


Flour 

Rice, 

Barley 

Potatoes (V4, buBh.), 
Vegetables, .... 
Corn starch, .... 

Sugar 

Molasses and syrup, . 

Bread (63 two-pound loaves), . 


cents. 
4 

11 
8 


lbs. 
37 

\i\ 

75 
62.8 
2 
21.5 
34.5 
126 


$1 50 

28 

1 10 
65 

22 
1 72 1 
1 58 1 
3 15 


lbs. 
4.1 
0.1 
0.2 
1.4 
0.6 

11.2 


lbs. 
0.4 

0.2 
0.1 

2.4 


lbs. 

27.9 

13 

1.4 

13.8 

2.9 

1.7 

20.8 

24.5 

69.9 


Total vegetable food, . 
Total animal food, 


352.3 
101.8 


$10 20 
14 49 


17.6 
9.7 


3.1 
40.1 


164.2 
0.2 


Total food, . 

Meats, etc., per man per day, . 

Dairy products and eggs, per 

man per day 


454.1 
.46 
.21 


$24 69 

$0 07 

03 


27.3 
.04 
.02 


43.2 
.21 
.06 


164.4 


Animal food, per man per day. 
Vegetable food, " " 


.67 
2.35 


$0 10 
07 


.06 
.12 


.27 
.02 


1.09 


Total food, " " . 


3.02 


$0 17 1 


.18 


.29 


1.09 



The meat is reported at 63 pounds, costing $9.45, and said 
to be about 40 per cent of beef; 5 per cent, mutton; 5 per 
cent, veal ; 25 per cent, fresh pork ; and 25 per cent, salt 
pork. The beef was said to be mostly brisket and shoulder. 

The vegetables ,are reported to have cost 65 cents and to 
consist of about 50 per cent of cabbage ; 20 per cent, turnips ; 
5 per cent, onions ; 5 per cent, carrots ; the remainder being ' 
" sundries, and varying according to the season." For the 
latter the composition of onions, which is about the average of 
all, is assumed. 

The report includes 3| pounds of rice, costing 28 cents, but 
a note appended implies that this is the mixture of rice and bar- 
ley commonly used by Canadians and consisting, in this case, 
of one-half rice and one-half barley. 

The amounts of vegetables are computed as below : 



Vegetables. 



Per cent. 


Quantity. 


Price per lb. 




lbs. 


cts. 


50 


26.4 


1^ 


20 


10.6 


1 


5 


2.6 


2 


5 


2.6 


1 


20 


10.6 


1>^ 


100 


62.8 


- 



Cabbages, . 

Turnips, 

Onions, 

Carrots, 

Remainder, 

Totals, , 



$0 33 

11 

6 

3 

13 



$0 65 



288 



STATISTICS OF LABOR. 



Dietary Number, B 10. 



Description : French Canadian family in Lowell, Mass., consisting of two brothers, black- 
smiths, and a sister, mill operative. One of the two blacksmiths states that he and his brother 
each cleared $600 last year. The sister states that she earns $1.00 per day when working in the 
mill. Time, one month. As the labor may be more severe than usual, the three persons are 
estimated as equivalent in demands for nutrients to 3 men for 30 days, or 1 man for 90 days. 

AKALYSIS. 



Food-Mateeiai-s. 



Beef, . 
Mutton, 
Pork, fresh. 
Pork, salt, . 



Total meats, 



Eeas (23 doz. at 19 cts.), . 

Milk (4Sqt8.), . 

Butter 



), 



Total dairy products and 
eggs 

Beans and pease (3)a qts.). 

Rice, . 

Barley, 

Potatoes (2 bush. 

Vegetables, 

Sugar, 

Molasses, , 

Bread (79 two-pound loaves), 

Total vegetable food, . 
Total animal food, 

Total food, . 

Meats, per man per day, . 
Dairy products and eggs, per 
man per day, . 

Animal food, per man per day 
Vegetable food, " " 

Total food, " " 



Prices 
per lb. 






Quanti- 
ties. 



lbs 

67.' 
11 

28 
17 



.8) 



115 
31.6 



4.5 
1.5 
120 
66 
17 
22 
158 



395.6 
250.6 



646.2 
1.28 
1.51 



2.79 
4.40 



7.19 



$14 20 
1 70 



$15 90 

$4 40 
3 06 
2 16 



$9 62 

$0 27 
40 

1 71 
90 

1 15 
98 

3 95 



$9 36 
25 52 



$34 88 

$0 18 

11 



$0 29 
10 



$0 39 



lbs. 
8.1 
1.6 
3.3 
0.5 



13.5 

3.7 
3.3 
0.1 



7.1 

1.5 
0.3 
0.1 
2.3 
0.9 



19.2 
20.6 



39.8 
.15 
.08 



lbs. 
17.0 
2.7 
10.4 
13.0 



43.1 

3.2 
3.6 
7.0 



13.8 
0.1 



0.2 
0.1 



3.4 
56.9 



60.3 

.48 
.15 



.03 
.Ot 



Carbohy- 
drates. 



lbs. 



0.2 
4.6 



152 

4, 



The figures of this dietary give 98 pounds of fresh meat, 
costing $14.20, and 17 pounds of salt pork, costing $1.70, or 
115 pounds in all, costing $15.90. The explanatory note says 
that the meat consists of beef (mostly top of sirloin and 
shoulder clod), about 50 per cent; mutton, 10 per cent; and 
pork, of which about one-fourth is salt, 40 per cent. This 
would make the salt pork 10 per cent of the whole meat, 
whereas the 17 pounds named above would be about 15 per 
cent. If one-third the pork were salt the statements would 
coincide. Assuming the percentages to be as above, but allow- 
ing the fresh pork to be 25, and the salt 15 per cent, the 



FOOD CONSUMPTION. 



289 



amounts would be the following, which are assumed for the 
estimates. 



Kind of Meat. 


Per cent. 


Quantity. 


Beef 


50 
10 
25 


lbs. 

57 7 




11.5 


Fresh pork, • 




28.8 


Totals, . 


85 


98.0 



The vegetables are said to cost 90 cents and to consist of 
about 55 per cent of cabbage ; 20 per cent, onions ; 10 per 
cent, turnips ; and 5 per cent, carrots, the remainder varying 
according to the season. The following are estimated amounts. 
The nutrients are computed as in previous cases. 



Vegetables. 


Per cent. 


Quantity. 


Price per lb. 


Cost. 






lbs. 


cts. 




Cabbasces 


55 


36.1 


I'i 


$0 45 


Onions, ........ 


20 


13.1 


2 


26 


Turnips, 


10 


' 6.6 


1 


07 


Carrots 


5 


3.3 


1 


03 


Remainder, 


10 


6.6 


1'4 


09 


Totals 


100 


65.7 


- 


$0 90 



' Dietary Number, B 12. 

Description: French Canadian family in Worcester, Mass., consisting of father, mother, -and 
two children, girls of 3 and 5 years, respectively. The father is a printer, and earns $2.00 per i 
day. Time, one month. The demands of the family for nutrients are taken as equivalent to 
2.3 men for 30 days, or 1 man for 84 days. ' 

ANALYSIS. 



Food-Materials. 


Nutrients. 


Kinds. 


Prices 
per lb. 


Quanti- 
ties. 


Costs 


Protein. 


Fats. 


(^Carbohy- 
drates. 


Beef 

Beef steak, .... 

Mutton 

Pork, fresh, .... 

Palt pork, 

Lard, 


cents. 

10 
14 


lbs. 

24.81 
24.-1 

3.3 } 

6.6 

6.6J 

5 


$10 00 

*50 


lbs. 
3.3 
3.0 
0.5 
0.8 
0.2 


lbs. 
6.2 
9.1 
0.8 
2.4 
5.0 
5.0 


lbs. 


Total meats, etc., 

Eegs (9doz. at lOf^cts.), 
Milk (32 qts. at 6,'4 cts.), . 


71.0 

12.4 
64 


$10 50 

$1 75 
2 00 


7.8 

1.5 

2.2 


2S.5 

" 1.3 
2.4 


0.1 
3.1 


Total dairy products and 
eggs 


76.4 


$3 75 


3.7 


3.7 


3.2 



290 



STATISTICS OF LABOR. 



Dietary Number, B 12 — Concluded. 



Food-Materiais. 



Flour, 

Beans (5 qts. at 8 cts ), 
Pease (2 qts. at 7^'X cts.), . 

Rice 

Bailey 

Potatoes (1^4 bush.), 
Vegetables, 
Apples ( 'X bush.), 
Corn starch, 

Sugar 

Molasses and syrup (,'< gal.), 
Raisins aud currants. 

Total vea;etable food, 
Total animal food. 

Total food, . 

Meats, etc., per man per day. 
Dairy products and eggs, per 
man per day, . 

Animal food, j^er man per day, 
Vegetable food, " " 

Total food, " " 



Prices 
.per lb. 



Quanti- 
ties. 



cents. 
5 

4'4 



10 



lbs. 

52.0 
9.4 
19 

4.0 j 

1.5 i 
75 
30 
30 

2 
15 

5.8 



235.1 
147.4 



382.5 

.85 
.91 



1.76 
2.80 



2 60 
40 
15 

40 

1 00 

50 
50 
20 
1 20 
20 
30 



$7 45 
14 25 



$21 70 

$0 12 

04 



$0 16 
03 



$0 25 



lbs. 
5.8 
2.3 
0.4 
0.3 
0.1 
1.4 
0.4 
0.1 



CarDohy- 
drates. 



lbs 
0.6 
0.2 



lbs. 

39.2 
5.0 
1.0 
3.6 
1.2 

13.8 
1.9 
3.3 
1.7 

14.5 
4.1 
1.3 



10.9 
11.5 


1.0 
32.2 


90.6 
3.2 


22 4 


33.2 


90.8 


.09 


.34 


- 


.04 


.04 


.04 


.13 
.13 


.38 
.01 


.01 
1.08 



The meat, stated at (jG pounds, costing $10.00, is said in an 
explanatory note to consist of about 75 per cent of beef, of 
which one-lialf might be rump steak; mutton, 5 per cent; 
and pork, 20 per cent, one-half of the latter being salt and 
one-half fresh. The vegetables, stated to cost 50 cents, are 
estimated to consist of cabbage, 20 per cent ; onions, 20 per 
cent; turnips, 15 per cent; the remainder varying with the 
season. Vegetables in the quantities and at the prices named 
would cost 50 cents. These quantities, are assumed and the 
nutrients are estimated as in previous cases. 



Vegetables. 



Cabbages, , 
Onions, 
lx:rnips, 
Remainder, 

Totals, , 



Quantity. Price per lb. 



lbs. 

7'i 

5 

16 



36 



cts. 
P4 
2 
1 

1'4 



$0 10 
15 
05 
20 



$0 50 



The mixture of rice and barley, 6 pounds costing 40 cents, is 
estimated to consist of three-fourths rice and one-fourth barley. 



FOOD CONSUMPTION. 



291 



Dietary NuiNrBEK, B 13. 

Description : French Canadian family in Worcester, Mass., consisting of father, mother, and 
8 children. Of the latter, 4 are adults, aged 16, IS,"-,', 20, and 25 years, the oldest being a female, 
and are all mill operatives. The 4 younger children are aged 4, 7, 9, and 13 years. Time, one 
month. The family are estimated as equivalent in demands for nutrients to 8 men for 30 days, 
or 1 man for 240 days. 

ANALYSIS. 



Food-Materials. 



B^flf, . 
Mutton, 
V.al, . 
Pork, fresh. 
Pork, salt, . 
Lard, . 



Total meats, etc., 



Eggs (12 doz.). 
Butter, 
Milk, . 



Total dairy products and 



Flour 

Rice, 

Barley, .... 
Pease (2 qte. at 8 cts.), 
Potatoes {'ihi bush.), 
Vegetables, ... 

Corn starch, 
Bread (loO two-pound loaves) 

Total vegetable food, . 
Total animal food, 



Total food, 



Meats, etc., per man per day, 
Dairy products and eggs, per 
man per day, . 

Animal food, per man per day 
Vegetable fpod, " " 

Total food, " " 



Prices 
per lb. 



14',' 
25 



5 

4 '4 



Quanti- 
ties. 



lbs. 
GOl 
24 I 
12 

6 
18 

4 



16.5 
10 
136 



162.5 

56 
5.2, 
1.8 I 
3.8 
210 
74.9 
0.5 
300 



652.2 
286.5 



938.7 
.52 
.68 



1.20 



$18 09 



$18 49 

$2 40 
2 50 

4 50 



$9 40 



16 
3 00 
1 24 

05 

7 50 



|15 23 
27 89 



$43 12 



$0 18 



NnTMENTH. 



lbs. 

7.1 

3.3 
1.8 
0.7 
0.5 



1.9 
0.1 
4.6 



6.2 
0.4 
0.2 
0.9 
4.0 
0.8 



39.2 
20.0 



lbs. 

17.9 
5.6 
0.7 
2.2 

vi'.% 

4.0 



44.2 

1.7 
8.8 
5.0 



15.5 
0.6 



0.1 
0.4 
0.1 

5.7 



69.7 
66.6 
.18 
.07 



Carbohy- 
drates. 



lbs. 



0.1 
0.1 

6.5 



6.7 

42.2 
4.1 
1.4 
2.0 

S8.6 

4-9 

0.4 

166.5 



260.0 



.03 
1.08 



Of the meat about 50 per cent was beef, usually plate and 
ribs ; 20 per cent, mutton ; 10 per cent, veal ; and 20 per 
cent, pork, of which three-fourths was salt. 

The figures in the dietary include onions, 3 quarts, costing 
24 cents, and other vegetables costing one dollar. 

Assuming the remainder to have composition corresponding 
to onions, which approximates the mean of the whole, and the 
cost of cabbages, turnips, and carrots to average If cents per 
pound, the $1.00 would have bought 70 pounds, of which cab- 
bage would have made 20, turnips 15, carrots 10, and the 



292 



STATISTICS OF LABOR. 



remainder 25 pounds. The quantities of vegetables would be, 
therefore, as follows, the quantities being assumed and the 
nutrients estimated as in previous cases : 



Vegetables. 



Per cent. 


Quantity. 


Price per lb. 




lbs. 


eta. 


7 


4.9 


5 


27 


20 


1 


20 
13 


15 

10 


I 13-7 


33 


25 


J 


100 


74.9 


- 



Onions, 
Cabbages, . 
Turnips, 
Carrots 
Remainder, 

Totals, . 



iO 24 
1 00 



$1 24 



Series C. French Canadian, Canada. 

The five dietaries of this series which are used in th« analy- 
ses tables include one of a boarding-house and four of families 
in Quebec, St. John, Sherbrooke, Richmond, and Riviere du 
Loup. The averages include, with these, eight others of fam- 
ilies and boarding-houses. All are laboring people. The 
following statements explain dietary habits of the people 
among whom the statistics were collected. 

The meat, aside from salt pork, consists mainly of lamb, 
veal, and beef, the last being the chief item. The beef is very 
generally boiled with cabbage. Salt pork is eaten with pea 
soup. On Fri<lays the soup only is eaten, the meat being kept 
until Saturday. 

The fish are mostly salt cod, though some salt herring from 
Labrador are used. 

Eggs are estimated to weigh one and a half pounds to the 
dozen. 

Bread, in the province of Quebec, is made by bakers, as a 
general rule, even in the country. The loaf of ordinary bread 
has a uniform weight of six pounds, regulated by municipal 
or provincial law. 

Barley is used mainly for soup in a form practically the same 
as that known in New England and elsewhere as pearled barley. 

The vegetables consist ordinarily of cabbage, onions, and 
carrots. The weight of the cabbages will average six pounds 
and the price 4 cents per head, making the average price about 
f cei^ts per pound. The onions average $1.20 per bushel of 



FOOD CONSUMPTION. 293 

52 pounds, or 21 cents per pound.* The carrots usually cost 
about 40 cents per bushel of 60 pounds, or | cents per pound. 
The three are commonly used in about the proportions by 
weight of cabbages, 3 pounds ; onions, 2 pounds ; and carrots, 
1 pound. 

On the basis of the above data the following estimates have 
been made : 

Meats. For the meat other than salt pork we have assumed 
for the relative proportions, by weight : Beef, 3 ; mutton, 1 ; 
veal, 1. For the composition of the meat we have considered 
the fact that the specimens of Chicago beef taken as the basis 
for computing the composition of beef in the Massachusetts 
dietaries were fatter than the average of those analyzed in 
Europe (of which the most are French and German), and pre- 
suming that the Canadian beef might approach more nearly 
to the European averages we have assumed figures for compo- 
sition approaching nearer to the European standards. 

Taking for " moderately fat beef" (flesh free from bone), as 
its composition: water, 65 per cent; protein, 19 per cent; 
fats, 14.9 per cent, and mineral matters, 1.1 percent, and allow- 
ing 20 per cent for refuse, bone, etc., we have for beef as 
purchased, protein 15.2 per cent and fat 11.9 per cent. Taking 
still further the figures for mutton and veal given in the table 
on page 261, and allowing the Canadian meat to consist of 
three parts by weight of beef and one each of mutton and 
veal, the percentages of nutrients would by a simple compu- 
tation be protein 14.9, and fats 13. 

Vegetables. In estimating the composition of vegetables the 
data are still less definite. Assuming the vegetables to con- 
sist of cabbages, onions, and carrots in the proportions by 
weight of 3 : 2 : 1 ; to cost respectively | cents, 2 cents, and 
I cents per pound, and to have the composition stated in the 

* In estimating the composition of vegetables, the cost of onions has been assum€;d to 
be, roughly, 2 cents per pound. 



294 



STATISTICS OF LABOR. 



table on pages 2G1 and 262 one dollar would pay for the 
following quantities : 



Vegetables. 


Quantities. 


Costs. 


Protein. 


Fats. 


Carbohy- 
drates. 


Cabbages 

Onions, 

Carrots 


lbs. 
45 
30 
15 


cents. 
30 
60 
10 


lbs. 
0.76 
0.30 
0.14 


lbs 
0.09 
0.06 
0.03 


lbs. 
1.93 
2 25 
1.14 


Total, for one dollar, . 


90 


100 


1.20 


0.18 


5.37 



"We have accordingly assumed that one dollar would purchase 
90 pounds of vegetables, containing 1.2 pounds of protein; 
0.2 pounds of fats, and 5.4 pounds of carbohydrates. As the 
original reports of the dietaries give only the costs of the vege- 
tables, and not the quantities of vegetables and of nutrients in 
them, we have computed them on this basis. It should be 
remembered, however, that the quantities of vegetables con- 
sumed are small, so that if these estimates vary from the truth 
the effect upon the general result will be very slight. 

As to meats the figures assumed for composition are not far 
from the mean of meats in common use, and the variations 
from the truth, wide as they may be, could hardly affect the 
composition of the dietaries as a whole so materially as to throw 
great doubt upon the general conclusions derived from compar- 
ing them with the dietaries of series A and B. 

The figures just explained as taken for estimates of the 
dietaries of series C are, briefly recapitulated, the following : 



FOOD-MaTE]UAI,S. 


Protein. 


Fats. 


Carbohydrates. 


"Meat," 

Salt pork, 

Vegetables, for one dollar, .... 


Per cent. 
14.9 
11.6* 

lbs. 
1.2 


Per cent. 
13.0 
29.9* 

lbs. 
0.2 


Per cent. 

lbs. 

5.4 



* Taken from European analyses. 



FOOD CONSUMPTION. 



295 



Dietary Number, C 1. 

Description : Board of 8 adults, working people in Montreal, for one month. ABsuming 4 to 
be males, and 4 to be females, and taking the latter as equal to 3 laboring men, the whole would 
be equivalent in demands for nutrients to 7 men for 30 days, or 1 man for 210 days. 

AXALTSIS. 



FooD-JLMr 


RIALS. 






Ndtrients. 




Prices 


Quanti- 








Carbohv- 


Kinds. 


per lb. 


ties. 


Costs. 


Protein. 


Fats. 


drates. 




cents. 


lbs. 




lbs. 


lbs. 


lbs. 


Meat, fresh, . . 


_ 


75/ 


$10 00 


11.2 


9.8 


- 


Salt pork, 


- 


25 ( 


2.9 


7.5 


- 


Lard 


13 


10 


1 30 


- 


9.9 


- 


Total meats, etc., 


110 


$11 30 


14.1 


27.2 


- 


Eggs (4doz. at 15 cts.), . 


10 


6 


$0 60 


0.7 


0.6 


_ 


Milk (lOqts. at Sets.), 


2.'i 


20 


50 


0.7 


0.7 


1.0 


Cheese, 


10 


4 


40 


1.1 


1.4 


0.1 


Total dairy products and 












eggs 




30 


$1 50 


2.5 


2.7 


1.1 


Flour 


3 


2S 


$0 84 


3.1 


0.3 


21.1 


Pease 


4 


4 


16 


0.9 


0.1 


2.1 


Beans, 


7 


1 


07 


0.2 


_ 


05 


Barley, 


6 


5 


30 


0.4 


- 


3.9 


Rice, 


4 


3 


12 


0.3 


- 


2.4 


Potatoes, 


?3 


120 


80 


2.3 


0.2 


22.1 


Vegetables, .... 




90 


1 00 


1.2 


0.2 


5.4 


Sugar, 


6 


54 


3 24 


- 


- 


52.2 


Syrup and molasses (2 gals.), . 


4 


23 


SO 


- 


- 


16.3 


Bread (40 six- j^ound loaves), . 


2-'i 


240 


6 40 


21.4 


4.6 


133.2 


Crackers 


10 


5.5 


55 


0.6 


0.5 


3.8 


Total vegetable food, . 


573.5 


$14 3S 


30.3 


5.9 


263:0 


Total animal food, 




140 


12 80 


16.6 


29.9 


1.1 


Total food, . . 


713.5 


$27 18 


46.9 


35.8 


261.1 


Meats, etc., per man per day, . 




.52 


$0 05 


.07 


.13 


_ 


Dairy products and eggs, per 














man per day, .... 




.14 


01 


.01 


.01 


.01 




.66 


$0 06 


.08 


.14 


.01 ' 


Vegetable food, " " 




2.73 


07 


.14 


.03 


1.25 


Total food, " " 


3.39 


$0 13 


.22 


.17 


' 1.26 



Dietary Number, C 5. 

Description : Family in Montreal, consisting of father, mother, and one child, 3 years old. 
Time, one month. Assuming the mother to require 0.8, and the child 0.5, as much nujrient as a 
laboring man, the requirements of the 3 persons may be taken as equivalent in demands for 
nutrients to 2}i laboring men for 30 days, or 1 man for 70 days. 

AifALYSIS. 



FOOD-JlATERIALS. 








Nutrients 




Kinds. 


Prices 
per lb. 


Quanti- 
ties. 


Costs. 


Protein. 


Fats. 


Carbohy- 
drates. 


Meat, 

Salt pork 

Lard, 

Salt cod 


cents. 

13 'i 
4 


lbs. 
11.5) 
11.5 ( 
3 

8 


$2 30 

40 
32 


lbs. 
1.7 
1.3 

1.3 


lbs. 
1.5 
3.4 
2.9 


lbs. 


Total meats, fish, etc., 


34 


$3 02 


4.3 


7.8 


- 



296 



STATISTICS OF LABOR. 



Dietary Number, C 5 — Concluded. 



Food-IMatekials. 



Prices 
per lb. 



Quanti- 
ties. 



Eggs (8 doz., at 15 cts.), . 

Butt€r 

Milk(12qt8.), . . . . 

Total dairy products and 
eggs 



Flour, . 

Rice, . 

Pease, . . 

Beans, . 

Potatoes, 

Vegetables, 

Corn starch, 

Sugar, 

Syrup and molasses ('.J gal.). 

Bread (20 six-pound loaves), 

Total vegetable food, . 
Total animal food, 



Total food. 



Meats, fish, etc., per man per 
day 

Dairy products and eggs, per 
man jier day, .... 

Animal food, per man per day. 
Vegetable food, " " 

Total food, " " 



cents. 
10 
19 

2>i 



3 
4 

4 

7 ^ 

119 
10 



lbs. 
12 
17 
24 



53 

16.7 

5 

3 

1 
60 
36 

1 

7 

5.8 
120 



255.5 

87 



1.24 
3.65 



$1 20 

3 25 

60 



$5 05 

$0 50 
20 
12 
07 
40 
40 
10 
42 
45 
3 20 



$5 86 
8 07 



$13 93 

$0 04 
07 



$0 11 
08 



$0 19 



Protein. 



lbs. 
1.4 
0.2 
0.8 



1.9 
0.4 
0.7 
0.3 
1.1 



15.1 

6.7 



.06 
.03 



lbs. 

1.2 
14.8 

0.9 



16.9 
0.2 
0.1 
0.1 

2.3 

2.7 
24.7 



27.4 

.11 
.24 



Carbohy- 
drates. 



lbs. 
0.1 
0.1 
1.2 



1.4 

12.6 
4.0 
1.6 
0.5 

11.0 
2.2 
0.8 
6.8 
4.1 



110.2 
1.4 



.02 
1.57 



Dietary Number, C 6. 

DeRcription : Family in Quebec, consisting of father, mother, and sis children, from 1 to 12 
years of age. Time, one month. Assuming one child to be under 2 years, and to require J^ as 
much food as a laboring man, two children to be between 3 and 6 years, and to need each }i as 
much as a man, and three to be between 6 and 12 years, and to require each 0.7 as much as a 
man, and allowing for the mother 0.8 the same amount, the family would be equivalent to 5.15, 
or. In round numbers, 5 men for 30 days, or 1 man for 150 days. This is one of the cases in 
which this method of computation is particularly unsatisfactory. 

ANALYSIS. 



Food-Materials. 


Nutrients. 


Kinds. 


Prices 
per lb. 


Quanti- 
ties. 


Costs. 


Protein. 


Fats. 


Carbohy- 
drates. 


Meats, 

Salt pork 

Salt cod 


cents. 
4 

10 

18 

2)i 


lbs. 
52.5 ) 

17.5 i 
15 


$7 00 
60 


lbs. 
7.8 
2.0 
2.4 


lbs. 
6.8 
5.2 
0.1 


lbs. 


Total meats and fish, . 

Eggs (8 doz. at 15 cts.), . 

Butter 

Milk (OOqts. at 5ct8.), 


85 

12 
15 
120 


$7 60 

$1 20 

2 70 

3 00 


12.2 

1.4 
0.2 
4.1 


12.1 

1.2 
13.1 
4.4 


0.1 
0.1 

5.8 


Total dairy products and 
eggs. 


147 


$6 90 


5.7 


18.7 


6.0 



FOOD CONSUMPTION. 



297 



Dietary Number, C 6 — Concluded. 



F00D-]\lATERlALS. 


Ndteients. 




Prices 


Quanti- 








Carbohy- 


Kinds. 


per lb. 


ties. 


Costs. 


Protein. 


Fats. 


drates. 




cents. 


lbs. 




lbs. 


lbs. 


lbs. 


Flour 


3 


48 


$1 44 


5.3 


0.5 


36.2 


Rice 


4 


8 


32 


0.6 


- 


6.3 


Barley, 


6 


7 


42 


0.6 


0.1 


5.4 


Pease ('4 bush.), 


2'^ 


15 


35 


3.4 


0.2 


7.9 


Beans (4 qts at Sets.), 


4'4' 


7.5 


32 


1.7 


0.2 


4.0 


Potatoes (2 bush, at 40 eta.), . 




120 


80 


2.3 


0.2 


22.1 


Vegetables, .... 




- 


70 


0.8 


0.1 


38 


Sugar, 


7 


12 


84 


- 




11.6 


Bread (20 loaves), . 


m 


120 


3 20 


10.7 


2.3 


66.6 


Total vegetable food, . 


337.5 


$8 39 


25.4 


3.6 


163.9 


Total aaimal food, 




232 


14 50 


17.9 


30.8 


6.0 


Total food, . 


569.5 


$22 89 


43.3 


34.4 


169.9 


Meats and fish, per man per 














day, 




.57 


$0 05 


.03 


.03 


- 


Dairy products and eggs, per 














man per day, .... 




;98 


05 


.04 


.12 


.04 


Animal food, per man per day, 


1..55 


$0 10 


.12 


.20 


.04 


Vegetable food, " " 




2.25 


05 


.17 


.02 


1.09 


Total food, " " 


3.80 


$0 16 


.29 


.22 


1.13 



Dietary Number, C 9.* 



Description .• Family in Quebec, consisting of father, mother, and six children, from 2 to 14 
yeara of age. Time, one month. Assuming two of the children to have been between "2 and 6, 
and four between 6 and 15 years of age, the whole family would, by the method of estimating 
here followed, be equivalent in demands for nutrients to 5.1 men. Taking the whole family as 
equivalent to 5 men, their demand for 30 days would be equal to that of 1 man for 150 days. 

ANALYSIS. 



Food-Materials. 


KCTRIENTS. 


Kinds. 


Prices 
per lb. 


Quanti- 
ties. 


Costs. 


Protein. 


Fats. 


Carbohy- 
drates. 


Meat, 

Salt pork 

Salt cod 


cents. 
4 

10?^ 
2'i 
18 

3 

4 
6 

2-=3' 

6 
2^i 


lbs. 

40 ( 
40 i 
20 


$8 00 
80 


lbs. 
6.0 
4.6 
3.2 


lbs. 

5.2 
12.0 

0.1 


lbs. 


Total meats and fish, . 

Eggs (1 »^ doz. at 16 cts.), 

Milk (Sqts. at 5 cts.). 

Butter, 


100 

2.3 
16 
20 


$S 80 

$0 24 

40 

3 60 


13.8 

0.3 

0.5 
0.2 


17.3 

0.2 

, 0.6 

17.5 


0.8 
0.1 


Total dairy products and 
eggs 

Flour 

Rice, 

Barley, 

Pease (4 qts.), .... 
Potatoes (2 bush, at 35 cts.), . 
Vegetables, .... 

Sugar, 

Bread (40 loaves) , . . . 


38.3 

30 
4 
4 

7.5 
120 

20 
240 


$4 24 

$0 90 
16- 
24 
20 
70 
40 
1 20 
6 40 


1.0 

3.0 
0.3 
0.3 
1.7 
2.3 
0.5 

21.4 


18.3 
0.3 

0.1 
0.2 
0.1 

4.6 


0.9 , 

22.8 

3.2 

3.1 

3.9 
22.1 

2.2 
19.3 
133.2 


Total vegetable food, . 
Total animal food. 


425.5 
138.3 


$10 20 
13 04 


29.5 
14.8 


5.3 
35.6 


209.6 
0.9 


Total food, . 


663.8 


$23 24 


44.3 


40.9 


210.5 



298 



STATISTICS OF LABOR. 



Dietary Number, C 9 — Concluded. 



Food-Materials. 


Nutrients. 


Kinds. 


Prices 
per lb. 


Quanti- 
ties. 


Costs. 


Protein. 


Fats. 


Carbohy- 
drates. 


Meats and fish, per man per 

day, 

Dairy products and eggs, per 
man per day 


cents. 


lbs. 
.67 

.26 


$0 06 
'03 


lbs. 
.09 

.01 


lbs. 
.12 

.12 


lbs. 
.01 


Animal food, per man per day, 
Vegetable food, " " . 


.93 

2.84 


$0 09 
07 


.10 
.20 


.24 
.04 


.01 
1.40 


. Total food, " " 


3.77 


$0 16 


.30 


.28 


1.41 



Dietary Number, C 11. 

Description : Family in St. John, consisting of father, mother, and three children from 2 to 7 
years of age. Time, one month. Assuming one child to be between 6 and 15, and two to be 
between 2 and 6 years of age, the whole family would, by the method of estimating here fol- 
lowed, be equivalent in demands for nutrients to 3.5 men for 30 days, or to 1 man for 105 days. 

analysis. 



rOOD-IMATERIALS. 


NnTRIENTS. 




Prices 


Quanti- 








Carbohy- 


Kinds. 


per lb. 


ties. 


Costs. 


Protein. 


Fats. 


drates. 




cents. 


lbs. 




lbs. 


lbs. 


lbs. 


Meat, 


- 


30 ( 


$4 00 


4.5 


3.9 


- 


Salt pork, 


- 


10 1 


1.2 


3.0 


- 


Lard 


15 


5 


75 


— 


4.9 


— 


Salt cod 


4 


10 


40 


0.2 


0.1 


- 


Total meats, fish, etc., 


55 


$5 15 


5.9 


11.9 


- 


Eggs (8 doz.), .... 


10 


12 


$1 20 


1.3 


0.1 


01 


Butter 


18 


10 


1 80 


0.1 


8.8 




Milk 


2>i 


72 


1 80 


2.3 


2.7 


3.5 


Total dairy products and 
eggs, 


, 


94 


$4 80 


3.7 


11.0 


3.7 


Flour 


3 


33 


$1 00 


3.7 


0.4 


24.9 


Rice, 


4 


6 


24 


0.4 


- 


4.8 


Pease, 


4 


7 


28 


1.6 


0.1 


3.7 




7 


2 


14 


0.5 


- 


1.1 


Potatoes, 


/" 


60 


35 


1.1 


0.1 


11.0 


Vegetables, .... 


11-9 


" 27 


30 


0.4 


0.1 


1.6 


Sugar, 


6 


12 


72 


- 


- 


11.6 


Syrup and molasses (1 gal.), . 


B}i 


11.5 


40 


- 


- 


8.2 


Bread 


m 


114 


3 04 


10.1 


2.2 


63.3 


Total vegetable food, . 


272.5 


$6 47 


17.8 


2.9 


130.2 


Total animal food, 




149 


9 95 


9.6 


23.5 


3.7 


Total food, . 


421.5 


$16 42 


27.4 


26.4 


133.9 


Meats, fish, etc., per man per 














day, 


, 


.52 


$0 05 


.06 


.11 


- 


Dairy products and eggs, per 














man per day 


• 


.90 


05 


.04 


.11 


.04 


Animal food, per man per day, 
Vegetable food, " " 


1.42 
2.59 


$0 10 
06 


.10 
.17 


.22 
.03 


.04 
1.24 


Total food, " " 


4.01 


$0 16 


.27 


.25 


1.28 



FOOD CONSUMPTION. 



299 



Dietary Number, C 12. 

Description : Family In St. John, consisting of father, mother, and eight children from 2 to 
13 years of age. Time, one month. Assuming five of the children to ha%e been between 6 and 
12, and three between 2 and 6 years of age, the whole family would, by the method of estimating 
before explained, be equivalent in demands for nutrients to 6.8 men. Taking the demand at 6;'^ 
men for 30 days, it would be equivalent to 1 man for 200 days. 

ANALYSIS. 



FOOD-lVlATERIALS. 








Kdtrients 




Kinds. 


Prices 
per lb. 


Quanti- 
ties. 


Costs. 


Protein. 


Fats. 


Carbohy- 
drates. 


Meat, 

Salt pork 

I.ard, 

Salt cod 


cents. 

13 
4 

lO'j' 

2*2 

18 

3 
4 
4 
7 

3-5 
11-9 
6 

3'< 
■^% 


lbs. 
22.5) 
22.5 i 
4 
20 


$4 50 

52 
80 


lbs. 
3.4 
2.6 

3.2 


lbs. 
2.9 
67 
4.0 
0.1 


lbs. 


Total meats, fish, etc., 

Eggs (4doz. at 16ct8.), . 

Miik (30qts. at 5 cts.). 

Butter 


69.0 

6 
60 
22 


$5 82 

$0 64 

1 50 
4 00 


9.2 

0.7 
2.0 
0.2 


13.7 

06 
2.2 

lois 


2.9 
0.1 


Total dairy products and 
eggs 

Flour 

Rice, 

Pease, . . ... 

Beans, 

Potatoes (2 bush.), . 
Vegetables, 

S\igar, 

Syrup and molasses (2J^ gals.). 
Bread (30 loaves). 


88 

20 

7 

8 

1 

120 

22.5 

17 

28.8 

180 


$6 14 

$0 60 

28 

32 

07 

75 

25 

1 00 

1 00 

4 80 


2.9 

2.2 
0.5 
1.8 
0.2 
2.3 
0.3 

16.0 


22.1 
0.2 
0.1 
0.2 

3.5 


3.0 

15.1 

5.5 

4.2 

0.5 

22.1 

1.4 

16.4 

20.4 

99.9 


Total vegetable food, . 
Total animal food, 


40i.3 
157 


$9 07 
11 96 


23.3 
12.1 


4.0 
35.8 


185 6 
3.0 


Total food, . 

Meats, fish, etc., per man per 
day, 

man per day 


561.3 

.35 

.44 


$21 03 

$0 03 
03 


35.4 

.05 
.01 


39.8 

.07 
.11 


188.5 
.02 


Animal food, per man per day, 


.79 
2.02 


$0 06 
05 


.06 
.12 


.18 
.02 


.02 
' .93 




2.81 


$0 11 


.18 


.20 


.95 



Dietary Number, C 13. 

Description : Board of 10 adults in Sorel, for one month. Assuming five to have been 
females equivalent to four men, the whole would be equivalent in demands for nutrients to 9 
men for 30 days, or 1 man for 270 days. 

ANALYSIS. 



FOOD-ilATERIALS. 


Nutrients. 


Kinds. 


Prices 
per lb 


Quanti- 
ties. 


Costs. 


Protein. 


Fats. 


Carbohy- 
drates. 


Meat, fresh, 
Pork, salt, . 
Lard, . . . . 


• • 


cents. 


lbs. 
47.5 ; 
47.5 i 
14 


$9 50 
1 80 


lbs. 
7.1 
5.5 


lbs: 

6.2 
14.1 
13.9 


lbs. 


Total meats, etc., 


109.0 


$11 30 


12.6 


34.2 


- 



300 



STATISTICS OF LABOR. 



Dietary Number, C 13 — Concluded. 



Food-Materials. 



Eggs (3 doz. at 15 cts.), 
Milk (15 qts. at 5 cts.), 
Cheese, 



Total d.airy products and 



eggs, 



Flour, 

Pease 

Beans, 

Barley, 

Rice, 

Potatoes (3 bush.), . 
Vegetables, . . . . 
Apples (1 bush.). 

Corn starch, 

Sugar 

Molasses and syrup (7 gals.), . 
Bread (36'4 six-pound loaves) , 
Crackers, 



Total vegetable food, . 
Total animal food, 

Total food, . . . . 

Meats, etc., per man per day, . 

Dairy products and eggs, per 

man per day, .... 

Animal food, per man per day. 
Vegetable food, " ♦' 

Total food, " " 



Prices 
per lb. 



cents. 
10 



Quanti- 
ties. 



lbs. 

4.5 
30 

4 



38.5 

35 
5 
3 

7 

2 

180 

60 
1 
35 
80.5 
217.5 
5 



631 
147.5 



$0 45 
75 
40 



$1 60 

$1 05 
20 
21 
42 
08 
1 20 
1 50 

1 00 
10 

2 10 

3 15 
5 80 

50 



$17 31 
12 90 



.40 
.14 



.54 

2.34 



$30 21 

$0 04 
01 



$0 11 



lbs. 
5.2 
1.0 
1.1 



7.3 

3.9 
1.1 
0.7 
0.6 
0.1 
3.4 
1.8 
0.2 



19.4 
0.5 



31.7 
19.9 



.08 
.12 



lbs. 
0.5 
1.1 
1.4 



0.4 
0.1 
0.1 



0.4 
0.3 



4.1 
0.5 



5.9 
37.2 



Carbohy- 
drates. 



lbs. 



1.4 
0.1 



1.5 

26.4 
2.6 
1.6 
5.4 
1.6 

33.1 
8.1 
6.5 
0.8 

33.8 

57.2 

120.7 

3.4 



301.2 
1.5 



302.7 



.01 
1.12 



Dietary Number, C 14. 

Description : Board of 12 adults In Sorel. Time, one month. Assuming six to have been 
females, their requirements for nutrients would, by the method of estimating here followed, have 
been equal to that of about 5 (4.8) men, making the whole equivalent to 11 men for 30 days, or 1 

man for 330 days. 

ANALYSIS. 



Food-Materials. 


Nutrients. 


Kinds. 


Prices 
per lb. 


Quanti- 
ties. 


Costs. 


Protein. 


Fats. 


Carbohy- 
drates. 


Meat, fresh, .... 

Salt pork, 

Lard, 

Fish, salt cod, .... 


cents. 

13 
6 

10 

10 
18 


lbs. 
47.5 ) 
47.5 ( 
6 
30 


$9 50 

78 
1 60 


lbs. 
7.1 
5.5 

4.8 


lbs. 
0.2 

14.2 
6.0 
0.1 


lbs. 


Total meats, fish, etc., 

Eggs (11 doz., at 15 cts.), . 
Milk (20 qts., at 5 cts.), . 

Cheese, 

Butter 


131 

10.5 
40 
9 
25 


$11 78 

$1 65 

1 00 

90 

4 60 


17.4 

1.9 
1.4 
2.4 
0.2 


26.5 

1.7 

1.5 

3.2 

21.9 


0.1 
1.9 

0.2 
0.1 


Total dairy products and 
eggs 


90.5 


$8 05 


5.9 


28.3 


2.3 



FOOD CONSUMPTION. 



301 





Dietary Number, C 14 — Concluded. 






Food-Matemaxs. 


Nutrients. 




Prices 


Quanti- 








Carbohy- 


Kinds. 


per lb. 


ties. 


Costs. 


Protein. 


Fats. 


drates. 




cents. 


lbs. 




lbs. 


lbs. 


lbs. 


Flour 


3 


53.3 


$1 60 


5.9 


0.6 


40.2 


Pease, . 






4 


10 


40 


2.3 


0.2 


5.2 


Beans, 






7 


3 


21 


0.7 


0.1 


1.6 


Barley, 






6 


5 


30 


0.4 


- 


3.9 


Rice, . 






4 


2 


08 


0.1 


- 


1.6 


PotatocB, (2 bush.), 








120 


80 


2.3 


0.2 


22.1 


Vegetables, 






11-9 


135 


1 50 


1.8 


0.3 


8.1 


Apples (l'.< bush.), 






- 


90 


1 50 


0.3 


- 


9.8 


Corn starch. 






10 


2 


20 


- 


- 


1.7 


Sugar, . 






6 


23.5 


1 40 


- 


- 


22.7 


Syrup and molasses (7 gals.), . 


- 


80.5 


3 00 


- 


- 


57.2 


Bread (oU six-pound loaves), . 


IJi 


300 


8 00 


26.7 


5.7 


166.5 


Total vegetable food, . 


824.3 


$18 99 


40.5 


7.1 


340.6 


Total animal food, 




221.5 


19 83 


23.3 


54.8 


2.3 


Total food, . 


1,045.8 


$38 82 


63.8 


61.9 


342.9 


Meats, fish, etc., per man per 














day, 




.40 


$0 04 


.05 


.08 


- 


Dairy products and eggs, per 














man per day 




.27 


02 


.02 


.09 


.01 


Animal food, per man per day. 


.67 


$0 06 


.07 


.17 


.01 


Vegetable food, " " 




2.59 


06 


.12 


.02 


1.03 


Total food, " " 


3.17 


$0,12 


.19 


.19 


1.04 



Dietary Number, C 18. 

Description : Board of 15 adults, in Rivifere du Loup. Time, one month. Assuming eight of 
the persons to have been men and seven, women, the latter would, on the basis of calculation 
here used, be equiv.alent iji demands for nutrients to 5.6 men, and the whole to 13.6 men, or 
13?^ men for 30 days would be equivalent to 1 man for 405 days. 

Al^ALTSIS. 



FOOD-SlATEEIALS. 



Prices 
per lb. 



Meat, fresh, 
Lard, . 



Total meats, etc., 

Eggs (4 doz. at 15 cts.), 
Milk (16qts.), . 
Butter, 
Cheese, 



Total dairy products and 
eggs, 



Fiour, 

Rice, 

Barley, .... 

Pease 

Beans 

Potatoes (3 bush., at 40 cts.). 
Vegetables, 

Sugar, 

Syrup and molasses (1 gal.), 



cents. 
10 
13 



10 

18 
10 



4>^ 



Quanti- 
ties. 



lbs. 
125 
20 



35 
3 
4 

7 

2 

180 

60 
11.5 



$12 50 
2 60 



$15 10 
$0 60 



6 30 
50 



$8 20 

$1 05 
12 

24 

28 

14 

1 20 

1 00 

3 60 

50 



lbs. 
18.6 



18.6 

0.7 
1.1 
0.4 
1.4 



3.9 
0.2 
0.3 
1.6 
0.5 
3.4 
1.2 



Carbohy- 
drates. 



lbs. 
16.3 
19.8 



36.1 

0.6 

1.2 

30.6 

1.8 



34.2 
0.4 



0.4 
0.2 



1.5 

0.2 
,0.1 



1.8 

26.4 
2.4 
3.1 
3.7 
1.2 

33.1 
5.4 

58.0 
8.2 



302 



STATISTICS OF LABOR. 



Dietary Number, C 18 — Concluded. 



Food-Matebials. 


Nutrients. 


Kinds. 


Prices 
per lb. 


Quanti- 
ties. 


Costs. 


Protein. 


Fats. 


Carbohy- 
drates. 


Bread, 

Crackers 


cents. 
10 


lbs. 
360 

7 


$9 60 
70 


lbs. 
32.0 
0.7 


lbs. 
6.8 
0.7 


lbs. 

199.8 

4.8 


Total vegetable food, . 
Total animal food, 


669.5 
223 


$18 43 
23 30 


43.8 
22.2 


8.6 
70.3 


346.1 
1.8 


Total food, . 

Meats, etc., per man per day, . 

Dairy products and eggs, per 

man per day, .... 


892.5 
.36 
.19 


$41 73 

$0 04 

02 


66.0 
.04 
.01 


78.9 
.09 
.08 


347.9 


Animal food, per man per day, 
Vegetable food, " " 


.55 
1.65 


$0 06 
05 


.05 
.11 


.17 
.02 


.85 


Total food, " " 


2.20 


$0 11 


.16 


.19 


.85 



Dietary Number, C 21. 

Description : Family in St. Hyacinth, consisting of father, mother, and four children from 2 
to 9 or 10 years of age. Time, one month. Assuming two of the children to be between 2 and 
6, and two to be between 6 and 15 years, the whole family would, as here computed, be 
equivalent in food requirements to 4.2 men for 30 days, or 1 man for 126 days. 

ANALYSIS. 



Food-Matekials. 


Nutrients. 


Kinds. 


Prices 
per lb. 


Quanti- 
ties. 


Costs. 


Protein. 


Fats. 


Carbohy- 
drates. 


Meat 

Ham, 

Salt pork, 

Bait lish (cod), .... 


cents. 

4 

10 

18 

3 

2% 
% 
11-9 
6 

% 

2^3 


lbs. 
30 

5 

5) 
10 


$4 00 
40 


lbs. 
45 
0.7 
0.6 
16 


lbs. 
3.9 
1.7 
1.5 


lbs. 


Total meats and fish, . 

Eggs (4 doz. at 15 cts.), . 
Milk (46qts. at5 cts.), . 
Battel, 


60 

6 
32 
12 


$4 40 

$0 60 

80 

2 16 


7.4 

0.7 
1.1 
0.1 


7.1 

0.6 

1.2 

10.5 


1.5 

0.1 


Total dairy products and 
eggs 

Flour 

Rice 

Barley, 

Pease (4 qts.) 

Potatoes (1 bush.), . 
Vegetables, .... 

Sugar, ' . 

Syrup and molasses (1 qt.), . 
Bread (25 loaves), 


50 
12 . 

1! 

7.5 

60 

45 

12 

2.9 

150 


$3 56 

$0 36 

30 

20 
35 
50 
72 
25 
4 00 


1.9 

1.3 
0.2 
0.3 
1.7 
1.1 
0.6 

13.4 


12.3 
0.1 

0.1 
0.1 
0.1 

2.9 


1.6 

9.1 
2.4 
2.3 
3.9 

11.0 
2.7 

11.6 
21 

83 3 


Total vegetable food, . 
Total animal food, 


295.4 
100 


$6 68 
7 96 


18.6 
9.3 


3.3 
19.4 


128.4 
1.6 


Total food 

Meats and fish, per man per 
day 

Dairy products and eggs, per 
man per day 


395.4 

.40 
.40 


$14 64 

$0 04 
03 


27.9 

.06 
. .02 


22.7 

.06 
.10 


130.0 
.01 


Animal food, per man per day. 
Vegetable food, " " . 


.80 
2.34 


$0 07 
05 


.08 
.15 


.16 
.03 


.01 
1.02 


Total food, " " 


3.14 


$0 12 


.23 


.19 


1.03 



FOOD CONSUMPTION. 



303 



Dietary Number, C 24. 

Description : Family in Sherbrooke, consisting of father, mother, and two children, one of 5 
years and one of 6 months. Time, one month. The family are computed as equivalent in their 
demands for nutrients to 2?^ men for 30 days, or 1 man for 75 days. 

ANALYSIS. 



F00D-MATEKIAL8. 


KUTRIENTS. 




Prices 


Quanti- 








Carbohy- 


Kinds. 


per lb. 


ties. 


Costs. 


Protein. 


Fats. 


drates. 




cents. 


lbs. 




lbs 


lbs. 


lbs. 


Meat, fresh, .... 


- 


30 ( 


$6 00 


4.5 


3.9 


- 


Bait pork 




30 i 


3.5 


9.0 


- 


Salt fish (cod) 




2^ 


1 00 


2.8 


0.1 


- 


Total meats and fish, . 


85 


$7 00 


10.8 


13.0 


- 


Ea;gs (2 doz. at 15 cts.), . 


10 


3 


$0 30 


0.3 


0.3 


_ 


Milk (12qt8.), .... 


- 


24 


62 


0.8 


0.9 


1.2 


Cheese, 


10 


2 


20 


0.5 


0.7 


- 


Butter, 


18 


12 


2 18 


0.1 


10.5 


0.1 


Total dairy products and 














eggs 


• 


41 


$3 28 


.1-7 


12.4 


1.3 


Flour 


3 


6 


$0 18 


0.7 


0.1 


4.5 


Pease 


4 


4 


16 


0.9 


0.1 


2.1 


Beans, 


- 


4 


30 


0.9 


0.1 


2.1 


Barley, 


6 


3 


18 


0.3 


- 


2.3 


Rice, 


4 




08 


0.1 


- 


1.6 


Potatoes (1 bush.;, . 


?i 


60 


40 


1.1 


0.1 


11.0 


Vegetables, .... 




- 


SO 


0.4 


0.1 


1.8 


Sugar, ...... 


6 


8 


48 


- 


- 


7.7 


Syrup and molasses ('< gal.), . 


4 


5.7 


' 20 


- 


- 


4.0 


Bread (15 six-pound loaves), . 


2-^ 


90 


2 40 


8.0 


1.7 


50.0 


Tot!»l vegetable food, . 


182.7 


$4 63 


12.4 


2.2 


87.1 


Total animal food, 




126 


10 23 


12.5 


25.4 


1.3 


Total food 


308.7 


$14 96 


24.9 


27.6 


S8.4 


Meats and fish, per man per 














day, ....'.. 


, ^ 


1.13 


$0 09 


.14 


.17 


- 


Dairy products and eggs, per 














man per day 




.55 


04 


.02 


.17 


.02 


Animal food, per man per day. 


1.68 


$0 13 


.16 


.34 


.02 


Vegetable food, " " 




2.43 


06 


.17 


.03 


1.16 

1 


Total food, " " 


4.11 


$0 19 


.33 


.37 


1.18 



Dietary Number, C 25. 



Description : Family in Richmond, consisting of father, mother, and six children from 2 to 13 
years. Time, one month. Assuming two of the childi-cn to be between 2 and 6, and four between 
6 and 15 years of age, and one of the adult children to be male and the other femal^, the whole 
family may be estimated as equivalent in demands for nutrients to 7yi men. These for 30 days 
would be equivalent to 1 man for 22i days. This is another case in which the lack of definite 
data makes the estimate somewhat unsatisfactory. 

ANALYSIS. 



Food-MateTbials. 


Nutrients. i 


Kinds. 


Prices 
per lb. 


Quanti- 
ties. 


Costs. 


Protein. 


Fats. 


Carbohy- 
drates. 


Meat, 

Salt pork, 

Lard 

Salt fish (cod) 


cents. 

13 

4 


lbs. 
31 1 

V 

25 


$6 20 

1 04 
1 00 


lbs. 
3.6 
4.6 

4.0 


lbs. 
9.3 
4.0 
7.9 
0.1 


lbs. 


Total meats, fish, etc., 


95 


$8 24 


12.2 


21.3 


- 



304 



STATISTICS OF LABOR. 



Dietary Number, C 25 — Concluded. 



FOOD-BlATERIALS 



Prices 
per lb. 



Quanti- 
ties. 



Eggs (6 doz. at 15 ct8.), . 
Butter, 

Milk (24 qts". at 5 cts.) ! 

Total dairy products and eggs, 



Flour, . 
Rice, . 
Pease, . 
Potatoes, 
Vegetables, 



Buga 

Syrup and inolasseB (3 gals.), 

Bread, 

Total vegetable food, . 
Total animal food, . 



Total food. 



Meats, fish, etc., per man per day, 

Dairy products and eggs, per 

man per day 

Animal food, per man per day, 
Vegetable food, " " 

Total food, " " 



cents. 
10 

18 
10 

2« 



3 

4 

4 

?i 
1 l-S 

6 
3^5 

2?3' 



13.3 
15 
6 
180 

8.1 
40 
34.5 
195 



491.9 
175 



666.9 
.42 
.36 



.78 
2.19 



$0 90 

3 60 

30 

1 20 



$6 00 

$0 40 
60 
24 

1 25 
90 

2 40 
1 26 
5 20 



$12 25 
14 24 



$0 12 



lbs. 
1.0 
0.2 
0.8 
1.6 



3.6 

1.5 
1.1 
1.4 
3.4 
1.1 



25.9 
15.8 



41.7 
.05 
.02 



lbs. 
0.9 

17.5 
1.1 
1.8 



21.3 

0.2 
0.1 
0.1 
0.4 
0.2 



3.7 



4.7 
42.6 



47.3 
.09 
.09 



.18 
.02 



.20 



Carbohy- 
drates. 



lbs. 
0.1 
0.1 
0.1 
2.3 



2.6 
10.0 

n.9 

3.1 
33.1 

4.9 
38.7 
24.5 
108.2 



234.4 
26 



237.0 



.01 
1.04 



Dietary Number, C 26. 

Description : Family in Richmond, consisting of father, mother, and three children aged re- 
spectively 9, 12, and 14 years. Time, one month. By the method of computation here fol- 
lowed, the whole family would be equivalent in demands for nutrients to about 4 (3.9) men for 
30 days, or 1 man for 120 days. 

ANALYSIS. 



FOOD-JlATEKIALS. 



Prices 
per lb. 



Meat, . 
Lard, . 
Bait cod, 



Total meats, fish, etc., 

Eggs (4)i doz. at 15 cts.). 

Butter 

Milk 



Total dairy products and eggs. 



Flour 

Rice 

Pease 

Beans, 

Potatoes, 

Vegetables, 

Sugar, 

Syrup and molasses (3 gals, at 

40 cts.), . 
Bread, 

Total vegetable food, 
Total animal food, 

Total food, 



cents. 
10 

13>^ 
4 



Quanti- 
ties. 



lbs. 
52 
4.5 

18.8 



75.3 

64 
11 
36 



18.7 



34.5 
96 



338.2 
128.7 



$5 20 
60 
75 



$6 55 

$0 64 

2 00 

90 



$3 54 

$0 48 
16 
20 
14 
60 
80 
1 12 

1 20 

2 56 



$7 26 
10 09 



$17 35 



Nutrients. 



lbs. 

7.8 



0.7 
0.1 
1.2 



1.8 
0.3 
1.1 
0.5 
1.7 
1.0 



14.9 
12.8 



lbs. 



4.5 
0.1 



07 
9.6 
1.3 



11.6 

0.2 

0.1 

0.2 
0.2 

1.8 

2.5 
23.0 



Carbohy 
dratcs. 



0.1 
1.7 



12.0 
3.2 
2.6 
1.2 

16.6 
4.3 

18.1 

24.5 
.53.3 

135 8 
1.8 



FOOD CONSUMPTION. 



305 



Dietary Number, C 26 — Concluded. 



Food-Materiai-s. 


Kdtrients. 


Kinds. 


Prices 
per lb. 


Quanti- 
ties. 


Costs. 


Protein. 


Fats. 


Carboliy- 
drutes. 


Meats, fish, etc., per man per 
day 

Dairy products and eggs, per 
man per day 


cents. 


lbs. 
.63 

.45 


$0 05 
03 


lbs. 
.09 

.02 


lbs. 
.10 

.10 


IbB. 
.02 


Animal food, per man per day. 
Vegetable food, " " 


l.OS 

2.82 


$0 08 
07 


.11 
.12 


.20 
.02 


.02 
1.13 


Total food, " " 


3.90 


$0 15 


.23 


.22 


1.15 



Persons stated to be Nourished by Food of Dietaries^ and Estimated 
Numbers of ' ' Laboring Men at Moderate Work " wlio would require 
the same Quantities of Nutrieyits. 









CLASStFICATION. ^ 




Esti- 












Total 


mated 


Number 








of 


Peesons Reported. 


Adults. 


Children. 


number 
of 


equiva- 
lent to 








, 






dietary. 




Males. 


Females. 


15 to 6 
years. 


6 to 2 
years. 


Under 2 

years. 


persons. 


laboring: 
men". 




3fiscellaneoHS, Massachu- 






' 












setts. 
















A 11 


Father, mother, one 
other adult female, 3 
children of 5, 11, and 


















12 years. 


1 


2 


2 


1 


- 


6 


4^ 


A 1 


Boarding-house, 66 males 


















and 11 females. 


66 


11 


- 


- 


- 


77 


75 


A 7 


Boarding-house, 20 males 


















and 16 females. 


20 


16 


- 


- 


- 


38 


33 


A 2 


Boarding-house, 10 males 


















and 60 females. 


10 


60 


_ 


_ 


_ 


70 


58 


A 9 


Husband and wife. 

French Canadian, Mas- 
sachusetts. 


1 


1 








2 

/ 


14-6 


B & 


Father, mother, 2 adult 
children,* and 2 chil- 


















dren of 9 and 12'< years. 


2 


2 


2 


- 


- 


6 


5 


B 4 


Boarding-house, 8 men, 7 


















women, and 3 children. 


8 


7 


3 


- 


- 


18 


15^ 


B 1 


Father, mother and 4 
adult children, one fe- 


















male. 


4 


2 


- 


- 


_ 


V 6 


5}^ 


B 5 


Boarding-house, 6 males 
and 4 females, ages 


















16-40 years. 


6 


4 


- 


- 


- 


10 


9H 


B 10 


Two brothers and a sis- 


















ter, adults. 


2 


1 


- 


- 


- 


3 


3 




French Canadian, Can- 


















ada. 
















C 18 


Boarding-house, 15 adults. 


8 


7 


_ 


- 


. 


15 


izyi 


C 12 


Father, mother, and 8 
children, 2 to 13 years 


















old. 


1 


1 


6 


3 


- 


10 


6S 


C 26 


Father, mother, and 3 
childrenof 9, 12, andl4 


















years. 


1 


1 


3 


- 


- 


5 


4 


C 24 


Father, mother, and 2 
children, 6 months and 


















5 years old. 


1 


1 


- 


1 


1 


4 


VA 


C 6 


Father, mother, and 6 
children, 1 to 12 years 


















old. 


1 


1 


3 


2 


1 


8 


5 



* Onp male and one female. 



■306 



-STATISTICS OF LABOR. 



STATEMENTS OF RESULTS. 

The table on page 305 is sufficiently explained by its title 
and by the statements made on pages 266-268, ante. It is 
intended to show the data and results of the estimates of 
the number of average "laboring men at moderate work" 
who would be equivalent in requirements of nutritive material 
to the persons stated to be actually nourished by the food of 

Recapitulation of Analyses of Dietaries. Persons, 







Tersons, 


Employments, Wages, etc. 






Dietaries. 


Adults. 




Occupations. 


Wages per day. 


Board per 
week. 


'■3 

o 














.2 






a 


u 

2 




"3 


fa 


■3 


"3 

a 
fa 


A 11 
A 1 


Miscellaneous, Mass. 
Family, E. Cambridge. 

Boarding-house, 

Lowell. 
Boarding-house, Lynn. 

Boarding-house, 

Lowell. 
Family, Boston. 


1 

66 


2 
11 


3 


Father, glass-blower, 
work exhausting. 
Mill operatives. 


$4 001 


- 


- 


- 


A 7 
A 2 


20 
10 


10 
60 


_ 


Operatives,^ dress- 
makers, clerks. 
Mill operatives. 


_ 


: 


_ 


- 


A 9 


1 


1 


- 


Husband, machinist. 


3 253 


- 


- 


- 




Average of 7 diet- 
aries. 


















B 6 
B 4 


French Canadian, 
Mass. 

Family, Holyoke. 

Boarding-house, Hol- 
yoke. 

Family, Lawrence. 

Boarding-house, Hol- 
yoke. 

Family, Lowell. 


2 
8 


2 

7 


2 
3 


Mill operatives. 


1 35 
1 25 


$0 90 
90 


2 75 


2 00 


B 1 
B 6 


4 
6 


2 
4 


- 


W W 


_4 


90 

_6 


_ 


_ 


B 10 


2 


1 


- 


Men, blacksmiths; 
woman, mill oper- 
ative. 


2 007 


1 00 


- 


- 




Average of 10 diet- 
aries. 


















C 18 

C 12 
C 20 
C 24 
C 6 


French Canadian, 

Canada. 

Boarding-house,Rivi6re 

du Loup. 
Family, St. John. 
Family, Richmond. 
Family, Sherbrooke. 
Family, Quebec. 

Average of 13 diet- 
aries. 


: 

1 
1 
1 

1 


5 

1 

1 
1 

1 


8 
3 
2 
6 


1 All laboring peo- 
( pie. 


- 


- 


- 


~ 



$24.00 per week. 
$1.25 to $1.76 per day. 
$600 per year. 



2 In shoe factories. 

» $1.25 to $1.50 per day. 



' $19.50 per week. 

« 90 cents to $1.00 per day. 



FOOD CONSUMPTION. 



307 



each dietary. Except in the cases in which the sex of the 
adults and the ages of the children are not stated and must be 
assumed, the estimates seem to be reasonably close to the 
truth. 

The two tables on pages 306-309 recapitulate the analyses 
of the dietaries, as estimated per man per day. 

The table on page 310 summarizes in shorter form the prin- 
cipal results set forth in the three tables preceding. 



Employments^ 


Wages 


, etc., 


and Quantities and Costs of Food. 




FoOD-MATEKIAXS per aiAN PEE DAT. 




Quantities. 


Costs. 




Animal food. 






Animal food. 






b 




1 
» 

1 
> 


i 


■ 


•d 

a 
3 

1 
> 


i 


.2 


1 

1 


Dairy products 
and eggs. 


3 


a) 

1 






■5 

o 

u 

a 

3 


lbs. 

.66 


lbs. 

.82 


lbs. 
1.48 


lbs. 
2.97 


lbs. 
4.45 


cts. 
9 


Cts. 

7 


CtB. 

16 


CtB. 

9 


cts. 
25 


A 11 


.99 


1.55 


2.54 


2.65 


5.19 


9 


6 


15 


7 


22, 


A 1 


.71 


.91 


1.62 


3.48 


5.10 


10 


5 


15 


9 


24 


A 7 


.98 


1.29 


2.27 


2.66 


4.93 


10 


5 


15 


7 


22 


A 2 


1.36 


1.64 


' 3.00 


4.17 


7.17 


24 


12 


36 


11 


47 


A 9 


.88 


1.29 


2.17 


3.02 


5.19 


11 


6 


17 


8 


25 


, 


.46 
.95 


.21 

.80 


.67 
1.75 


2.35 
2.76 


3.02 
4.51 


7 
12 


3 

6 


10 
18 


7 
6 


17 
24 


B 6 
B 4 


.92 
1.05 


.66 
.39 


1.58 
1.44 


3.01 
4.25 


4.59 
5.69 


14 
14 


4 
5 


18 
19 


9 

9 


27 
28 


B 1 
B 6 


1.23 


1.51 


2.79 


4.40 


7.19 


18 


11 


29 


10 


39 


B 10 


.81 


.70 


1.51 


3.44 


4.95 


11 


5 


16 


8 


24 




.36 


.19 


.55 


1.65 


2.20 


4 


2 


6 


5 


11 


C 18 


.35 
.63 
1.13 

.67 


.44 

.45 
.55 
.98 


.79 
1.08 
1.68 
1.55 


2.02 

2.82 
2.43 
2.25 


2.81 
3.90 
4.11 
3.80 


3 

5 - 
9 
6 


3 
3 

4 
5 


6 

8 

13 

10 


5 

7 
6 
6 


11 

16 
19 
16 


C 12 
C 26 
C 24 
C 6 


.52 


.45 


.97 


2.49 


3.46 


5 


3 


8 


6 


14 





308 



STATISTICS OF LABOR. 



Recapitulation of Analyses of Dietaries. 







Nutrients supplied bt Different Classes op Food-Materials. 






Protein. 






Fats. 




Carbohy- 




















drates. 


^ 


Animal food. 




Animal food. 




•a 

C3 




•2 


DiETAKIES. 








i 

3 






i 

1 

til 

> 


1 

3 

■a 
2 
p< ■ 




o 

1 

1 




11 

03 * 


1 


1" 




1 


1 

1 
> 




Miscellaneous, Massa- 
























chusetts. 


lbs. 


lbs. 


lbs. 


lbs. 


lbs. 


lbs. 


lbs. 


lbs. 


lbs. 


lbs. 


A 11 


Family, East Cam- 
bridge. 


.07 


.03 


.10 


.11 


.13 


.14 


.27 


.02 


.03 


1.03 


A 1 


Boarding-house, 
Lowell. 


.11 


.06 


.17 


.12 


.31 


.18 


.49 


.01 


.07 


1.13 


A 7 


Boarding-house, Lynn. 


.09 


.04 


.13 


.12 


.19 


.12 


.31 


.02 


.04 


1.11 


A 2 


Boarding-house, 
Lowell. 


.11 


.05 


.16 


.13 


30 


.13 


.43 


.01 


.06 


1.15 


A 9 


Family, Boston. 

Average of 7 diet- 


.17 


.08 


.25 


.15 


.31 


.21 


.52 


.04 


.07 


1.29 




.11 


.05 


.16 


.12 


.24 


.15 


.39 


.02 


.06 


1.11 




aries. 
























French Canadians, 
























Massachusetts. 






















B 6 


Family, Holyoke. 


.04 


.02 


.06 


.12 


.21 


.06 


.27 


.02 


_ 


1.09 


B 4 


Boarding-house, 
Holyoke. 


.09 


.04 


.13 


.08 


.49 


.09 


.58 


.01 


.03 


.69 


B 1 


Family, Lawrence. 


.10 


.03 


.13 


.12 


.33 


.07 


.40 


.01 


.03 


1.12 


B 5 


Boarding-house, 
Holyoke. 


.10 


.02 


.12 


.19 


.47 


.10 


.57 


.02 


.01 


1.21 


B 10 


Family, Lowell. 

Average of 10 diet- 


.15 


.08 


.23 


.21 


.48 


.15 


.63 


.04 


.05 


1.70 




.08 


.04 


.12 


.14 


.34 


.09 


.43 


.02 


.02 


1.19 




aries. 
























French Canadians, 
























Canada. 






















18 


Boarding-house, 
Riviere du Loup. 


.04 


.01 


.05 


.11 


.09 


.08 


.17 


.02 


- 


.85 


C 12 


Family, St. John. 


.05 


.01 


.06 


.12 


.07 


.11 


.18 


.02 


.02 


.93 


C 26 


Family, Richmond. 


.09 


.02 


.11 


.12 


.10 


.10 


.20 


.02 


.02 


1.13 


C 24 


Family, Sherhrooke. 


.14 


.02 


.16 


.17 


.17 


.17 


.34 


.03 


.02 


1 16 


C 6 


Family, Quebec. 

Average of 13 diet- 


.08 


.04 


.12 


17 


.08 


.12 


.20 


.02 


.04 


1.09 




.07 


.02 


.09 


.15 


.10 


.11 


.21 


.03 


.02 


1.14 




aries. 























FOOD CONSUMPTION. 



309 



Quantities of Nutrients Estimated per Man per Day. 



Total Nutrients Supplied. 


Of every 100 parts of protein the differ- 
ent classes of food-materials furnish 
parts as below. 




Hundredths of a 


pound. 


Grams. 






1 


i 





•i 


2 


t 

.c 

ja 
u 

Q 


Animal food. 


•a 
i 
3 

> 


3 


a 
S 
2 


J3 


CI.*' 


"3 



1 

u 

a 

"A 


lbs. 
.21 


lbs. 
.29 


lbs. 
1.06 


grams. 
95 


grams. 
132 


^rams. 
481 


per cent. 
33 


per cent. 

14 ■^ 


per 

cent. 

47 


per 

cent. 

53 


A 11 


.29 


.50 


1.20 


132 


227 


545 


38 


21 


59 


41 


A 1 


.25 
.29 


.33 

.44 


1.15 
1.21 


114 
132 


150 

200 


522 
549 


36 
38 


16 
17 


52 
55 


48 
45 


A 7 
A 2 


.40 


.56 


1.36 


182 


254 


617 


42 


20 


62 


33 


A 9 


.28 


.41 


1.17 


127 


186 


531 


39 * 


18 


57 


43 




.1.8 
.21 


.29 
.59 


1.09 


82 
95 


132 

268 


495 
327 


22 

43 


11 
19 


33 

62 


67 
38 


B 6 

B 4 


.25 
.31 


.41 
.59 


1.15 
1.22 


114 
' 141 


186 

268 


522 
554 


40 
32 


12 

7 


52 
39 


48 
61 


B 1 
B 5 


.44 


.67 


1.75 


200 


304 


795 


34 


18 


52 


48 


B 10 


.26 


.45 


1.21 


118 


204 


549 


31 


15 


46 


54 

( 




.16 


.19 


.85 


73 


86 


386 


25 


6 


31 


69 


C 18 


.18 
.2.3 
.33 
.29 


.20 
.22 
."37 
.22 


.95 
1.15 
1.18 
1.13 


82 
104 
150 
132 


91 
100 
168 
100 


431 
522 
536 
513 


28 
39 
42 

^ 27 


5 

9 

6 

14 


33 

48 
48 
41 


67 
52 
52 


C 12 
C 26 
C 24 
C 6 


.24 


.24 


1.16 


109 


109 


527 


29 


8 


37 


63 





310 



STATISTICS OF LABOR. 



Summary of Analyses of Dietaries. Quantities and Costs of Foods 
and Quantities of Nutrients. Maximum ^ Minimum, and Average 
per Man per Day.* 



Quantities, Costs, and 
Nutrients ok Food- 
Materials. 


A. 

Miscellaneous, 
Massachusetts. 


B. 

French Canadian, 
Massachusetts. 


C. 

French Canadian, 

Canada. 


Maxi- 
mum. 


Mini- 
mum. 


Aver- 
age. 


Maxi- 
mum. 


Mini- 
mum. 


Aver- 
age. 


Maxi- 
mum. 


Mini- 
mum. 


Aver- 
age. 


Quantities of Food-Ma- 
terials. 
Meats, fish, etc., . 
Milk, butter, cheese, and 
eggs, .... 


lbs. 
1.36 
1.70 


lbs. 
.63 

.82 


lbs. 

.83 

1.29 


lbs. 
1.28 
1.51 


lbs. 
.46 
.21 


lbs. 
.81 

.70 


lbs. 
1.13 

.98 


lbs. 
.35 
.14 


lbs. 
.52 
.45 


Total animal food, . 
Vegetable food, 


3.00 
4.17 


1.48 
2.38 


2.17 
3.02 


2.79 
5.65 


.67 
2.35 


1.51 
3.44 


1.68 
3.65 


.54 
1.65 


.97 
2.49 


Total food, 

G^sta of Food-Materials. 
Meats, fish, etc., . 
Milk, butter, cheese, and 
eggs 


7.17 

cts. 
24 

12 


4.12 

cts. 
6 

4 


5.19 

cts. 
11 

6 


7.26 

cts. 
18 

11 


3.02 

cts. 
6 

3 


4.95 

cts. 
11 

5 


4.89 

cts. 
9 

7 


2.20 

cts. 
3 

1 


3.46 

cts. 
6 

3 


Total animal food, . 
Vegetable food, 


36 
11 


10 
6 


17 
8 


29 
13 


10 
6 


16 13 

8 8 


5 
5 


8 
6 


Total food, 

Nutrients in Food-Mate- 
rials. 
Protein, .... 

Fats 

Carbohydrates, 


47 

lbs. 
.40 
.56 

1.36 


16 

lbs. 
.21 
.29 

1.05 


25 

lbs. 
.28 
.41 

1.17 


39 

lbs. 
.44 
.67 

1.75 


17 

lbs. 
.18 

.28 
.72 


24 

lbs. 
.26 
.45 

1.21 


19 

lbs. 
.33 
.39 

1.59 


11 

lbs. 
.16 
.16 
.85 


14 

lbs. 
.24 
.24 

1.16 


Total nutrients, 

Percentages of animal 
protein in total pro- 
tein of food. 


2.32 

per 

ct. 
64 


1.56 

per 
ct. 

47 


1.86 

per 

ct. 
67 


2.86 

per ct. 
62 


1.52 

per ct. 
33 


1.92 

per ct. 
46 


2.29 

per ct. 

48 


1.20 

per ct 

29 


1.64 

per ct. 
37 



DISCUSSION OF ANALYSES. 

The figures contained in the tables, with the details upon 
which they are based, afford material for far more extended 
discussion than our limits warrant. Attention is called to a 
few points, however, which ought not to be overlooked. 

In the following table the averages of the analyses of dieta- 
ries are succinctly set forth. 



* The figures for " maximum " and " minimum " indicate the largest and smallest quantities, 
and those for " average," the averages, of all the dietaries of each series. Thus the largest quan- 
tity of meats, etc., per man per day in any of the dietaries of Series A was 1.36 lbs., the smallest 
0.63 lbs., and the average of the 7 dietaries of this series examined was 0.88 lbs. That the figures 
for " total " do not always equal the corresponding sura (for instance, the " Total animal food," 
maximum, series A, is less than the sum of the figures for meats, fish, etc., and for milk, but- 
ter, cheese, and eggs) is due to the fact that the factors which would make up the sum are from 
different dietaries, while the figures for '< total " are the maximum, minimum, etc., for indi- 
vidual dietaries. 



FOOD CONSUMPTION. 



311 



Averages of Analyses of Dietaries. Quantities and Costs of Foods 
and Quantities of Nutrients as estimated per Man per Day. 



Quantities, Costs, and Nutrients op Food- 


Miscellaneous, 
Massachusetts. 


French Canadian. 


Matekiai.s. 


Massachusetts. 


Canada. 


Quantities of Food-MateriaU. 

Animal, 

Vegetable 


lb. 

2.17 
3.02 


lb. 

1.51 

3.44 


lb. 

.97 
2.49 


Total . 

Costs of Food-Materials. 

Animal, 

Vegetable, 


5.19 

cts. 
17 
8 


4.95 

cts. 

16 

8 


3.46 

cts. 
8 
6 


Total, 

Nutrients in Food-Materials. 

Protein 

Fats, . . 

Carbohydrates 


25 

grams. 
127 
186 
531 


24 

grams. 
118 
204 
549 


14 

grams. 
109 
109 
527 


Total 

Parts of animal protein in 100 of total pro- 
tein 


844 

per cent. 
57 


871 

per cent. 
46 


745 

per cent. 
37 



From this table it appears that the French Canadian laboring 
man whose food we have examined consmnes at home three and 
one-half pounds of food (including milk) per day. But when 
he comes to Massachusetts and works in a factory or engages 
in other manual labor, he consumes five pounds, while other 
laborers, factory operatives, mechanics, etc., in Massachu- 
setts, whose dietaries have been examined, consume five aiK^l 
one-fifth pounds of food per man per day. The food of the 
French Canadian at home costs fourteen cents but in Massa- 
chusetts he expends twenty-four cents, while the food of the 
other Massachusetts laborers costs twenty-five cents per day. 
The nutrients in the food-materials show corresponding grada- 
tions, the Canadian havins; one hundred and nine 2:rams of 
protein per day at home and one hundred a-nd eighteen in 
Massachusetts, while the other Massachusetts laborers have 
one hundred and twenty-seven grams. The gradations in the 
carbohydrates are similar, save that the differences are smaller. 
The amount of fats is smallest in the dietary of the Canadian 
in Canada, but nearly the same in those of the Canadian and 
other laborers in Massachusetts. That the Canadian in Massa- 
chusetts should have more fat than other laborers while he has 



312 STATISTICS OF LABOR. 

so much less protein is apparently due to the larger propor- 
tion of salt pork in his meat. 

Perhaps the most interesting fact set foTth in this table is 
found in the proportions of animal and vegetable food. In 
Canada the French Canadian has one pound of animal food — 
meats, fish, milk, butter, cheese, eggs, etc. ; in Massachusetts 
he has a pound and a half, while his fellow-laborers of other 
nationalities have two and one-fifth pounds per man i}er day. 
There is a corresponding variation in the proportion of animal 
protein to the total protein of the food, the French Canadian 
at home having thirty-seven per cent, the same man in Massa- 
chusetts forty-six per cent, and other Massachusetts laborers 
fifty-seven per cent. 

These figures are the expression of what we suppose to be a 
general law, namely, that where the conditions of li''e are 
otherwise approximately similar as in the different countries 
of Europe and America, not only the total amount of food, 
but, more especially, the amount of meat and other animal 
food consumed increases with the revenue of the consumer. 
We rcgi'ct that corresponding statistics for laboring people in 
the diflcrcnt countries of Europe are not at hand, but feel con- 
fident that the outcome would sustain the proposition just 
made. It is a very familiar observation of those who have 
noted the habits of the ordinary people in European countries 
like Italy, Germany, and France, that the amounts of meat 
they consume are very small, and statistics show that their 
food is very apt to be deficient in protein. 

In this connection it will be worth while to note briefly the 
results of some examinations of dietaries made in Middletown, 
Conn., a few months since. The figures are given as com- 
puted by Mr. I. S. Haynes, a member of the last graduating 
class of Wesleyan Universit}^ who, being interested in phys- 
iological chemistry, supplemented his regular work in the 
laboratory by some special studies which included, with the 
rest, examinations of dietaries of a students' club in the col- 
lege and of the workmen employed in a brickyard not far from 
the city. 



FOOD CONSUMPTION. 313 

Dietary of Students in Middletown, Conn. 

A large number of the students in Wesleyan University 
board in clubs. The club, which may have any number of 
members up to thirty, chooses one of its number as steward 
and arrano^es with a matron to cook and serve the food which 
he purchases. Many of the members having to pay their way 
through college, the majority are obliged and the rest are 
content to have the cost of their board made low even at the 
sacrifice of delicacies. While their diet is substantial and 
wholesome they regard it as plain and economical. They are 
mostly from the Eastern States and, coming from the class of 
families whose sons go to college, it seems fair to assume that 
their habits of eating formed at home would not differ mate- 
rially from those of the more intelligent classes of people in 
that part of the couutry. AVhile the habits of many are sed 
entary rather than active, they, nevertheless, take considerable 
muscular exercise. Out of two hundred sometimes seventy 
may be seen at once on the campug playing tennis and base 
ball. They are given to athletic sports in pleasant weather 
and many of them make use of the gymnasium in 'svinter. 
They could hardly be credited with as much muscular exercise 
on the average as the laboring man doing moderate work, 
for whom standard rations are calculated, and they would, 
therefore, without doubt require somewhat less of protein as 
well as of the other nutrients in their food. , 

Mr. Haynes has taken the accounts of one of these clubs for 
a term of three months, and computed the amounts of the 
several kinds of food-materials purchased, and the quantities 
of nutrients in each and in the whole. He has then^taken the 
number of days' board for which this food suflSced and thus 
calculated the average quantities of nutrients -per day for each 
man to be : 

Protein, 161 grams; Fats, 204 grams; Carbohydrates, 681 
grams. 

These figures are, perhaps, excessive, since they represent 
what the students paid for rather than the amounts actually 
consumed. The steward and some of the members of the 
club are of the opinion, however, that the amount of waste, 
that is to say, the material thrown away, was very small. 



"314 



STATISTICS OF LABOE. 



<' All the meat and other available food that was not actually 
served to the men at the table," said the steward, "was 
carefully saved and made over into hash and croquettes." 
Indeed, for that matter, "men who work their way through 
college cannot afford to throw away their food. It costs too 
much." But on investigating the matter more closely it ap- 
peared that a portion of the material served was left upon the 
plates and found its way into the garbage barrel or was given 
to an indigent colored woman, who came for it regularly. At 
Mr. Haynes' suggestion the steward had the amounts rejected 
during one week weighed, and an estimate of its composition 
was made by them. If we take this estimate of the waste 
food of a week as a basis for the waste of the term, and assume 
that the rest was actually eaten, the daily consumption will be 
as follows : 



Classification. 


Protein. 


Fats. 


Carliohy- 
(Irates. 


Purchased, 

Thrown away, 


Grams. 

151 

13 


Grams. 

204 
19 


Grams. 
681 


Consumed 


148 


185 


681 



Dietary of Brickmakers in Middletown, Conn. 

The proprietor of a brick yard in Middletown has furnished 
an estimate of the total amount of food-materials furnished to 
his men in a day. This Mr. Haynes computes to contain 
nutrients per man per day as follows : 

Protein, 222 grams ; Fats, 263 grams ; Carbohydrates, 758 
grams. 

The laborers to whom this extraordinary amount of food was 
supplied were ordinary Canadians, Irishmen, and some native 
Americans. Their work is rather trying, but the proprietor 
makes it a point to secure good workmen, and finds one of the 
best means of doing so is to " give them good board, which 
they think more of than anything else." He assures us that 
this is nearly all actually eaten, very little being thrown away. 
He says that he sometimes gets freshly arrived immigrants at 
Castle Garden, New York, and that he always finds they have 
been accustomed to eat little or no meat, and adds: " They 



FOOD CONSUMPTION. 



315 



come to me in very poor condition, but it is wonderfiil to see 
how they pick up, even with theii- hard work." 

Comparison with European Dietaries. 

That these dietaries give a complete representation of the 
quality or quantity of the food consumed by all classes of 
people is, of course, not claimed. The dietaries are those of 
persons, nearly all of whom work for wages and most for very 
little. While it is presumable that persons in more affluent 
circumstances pay for larger, amounts of food and especially 
for larger proportions of meats and delicacies, whether they 
consume what they pay for or not, extended inquiries would 
be necessary to find out the actual facts. At the same time it 
is believed that these figures give a fair exhibit of the amounts 
and kinds of food ordinarily used by the laboring classes in the 
localities stated. 

A proper estimate of the economy and fitness of these diet- 
aries for their purpose will be facilitated by comparing them 
with dietaries of people in European countries whose conditions 
of life are such as to compel more rigid economy, and with 
standards based upon careful investigation as to the quantities 
of nutrients required for healthful nourishment. In the table 
which follows, such a comparison is made. The figures for 
European dietaries are collated by Playfair, Voit, and other 
well-known authorities. The standards are those mentioned 
in one of the preceding sections of this article. ' 

Comparison of Dietaries Examined with European Dietaries and 

Standards. 



BlETABIES. 



NUTKIENTS PEB DAT. 



Carbo- 
hydrates. 



Animca?i. 
French Canadians, working people, Canada (average) f 
Frencli Canadians, factory operatives, mechanics, etc., Mass. (aver- 
age) 

Other factory operatives, mechanics, etc., Mass. (average). 
Factory operatives, dressmakers, and clerks (boarding house), 

Lynn (A 7), 

Glass blower. East Cambridge (A 11), 

Machinist, Boston (A 9), 

Students' club, Middletown,l^°°'|PJ°^fe<^' ' •, ' • ' 
' ' \ Food actually consumed, 

Brickmakerg, Middletown, 



Grams. 
109 

118 
127 

114 
95 

182 
161 
148 



Grams. 
109 

204 
186 

150 
132 
254 
204 
185 
263 



Grams. 
527 

549 
531 

522 
481 
617 
681 
681 
758 



316 



STATISTICS OF LABOR. 



Comparison of Dietaries Examined — Concluded. 



NnTKIENTS PEK DAT. 



Carbohy- 
drates. 



European. 
Sewing girl, London, England, 1S63 (wages, 93 cents per week), 

Farm laborer, Ireland, ... 

Poorly paid laborer, Hildesheim, Germany (diet mostly potatoes), 

Ordinary raochaoic, Miuiioh, Germany 

" Well fed " tailor, England 

" Well paid " mechanic, Munich, Germany, 

Average for adults with moderate exercise, England, 
Brewery laborer, at severe labor, Munich, German3', 

Lumberman, Bavarian forest, 

German soldier, peace footing, 

German soldier, war footing, 

German soldier, war footing, extraordinary dietary 

Volt's standard for laborer at moderate work, 

Voit'8 standard for laborer at severe work, 



Grams. 
53 
92 



131 
131 
151 
120 
190 
112 
117 
151 
191 



118 
145 



Grams. 
33 
42 
13 
68 
39 
54 
40 
73 
309 
26 
46 
63 

56 
100 



Grams. 
315 
519 
610 
494 
524 
479 
530 
600 
691 
547 
522 
607 

500 
450 



The figures presented in this table are so clear as hardly to 
need explanation. In comparing the American with European 
dietaries, one cannot fail to be struck with the abundance of 
nutritive material in the former. The fat in the food of factory 
operatives in Massachusetts is larger in quantity than in that 
of any but the most bountiful of the European dietaries. 
While the quantities of the nutrients in the American dietaries 
are very large, those of fat as compared with the European 
figures are little less than enormous. It is probable, however, 
that the comparison is unfair in one respect. The figures 
represent in general the quantities of food supplied, not those 
actually eaten by the consumer. The dijSerence between food 
purchased and that eaten, in the European dietaries, would 
be, it is believed, very small ; while in many of the Ameri- 
can ones it would probably be relatively larger. It would be 
an interesting study in social statistics for any one, willing to 
undertake it, to find out how much of the food, which the 
different classes of Americans pay for, is thus wasted. It is 
the general impression that the quantities of food which are 
thrown away or sold to the soapman are very large. It would 
on that account be natural to say that a very considerable pro- 
portion of fat in the American dietaries here examined should 
be deducted in order to get at the amounts actually eaten. 
But, as has already been explained, a little examination of the 
chemistry of the subject will indicate that in the meats, which 



FOOD CONSUMPTION. 317 

furnish the larger quantity of fat, so much of the fat occurs in 
particles either invisible or too small to be conveniently re- 
moved by the knife at the table, that the quantities of fat left 
upon the plate and thus rejected make at most but a small 
quantity of the fat in the meat, and, of course, a still smaller 
proportion of the whole amount in the food. And since allow- 
ance is made in the calculations for that which would be left 
with the butcher, the composition of the meats as actually sold 
being taken as the basis for the computation, any reasonable 
allowance for rejection of fat in this way would be equivalent 
to only a small quantity of the total amount in the dietary. 
In other words, the conclusion is unavoidable that the actual 
consumption of fat in our American dietaries is very large. 

Even with the largest allowance that could reasonably be 
made for waste of nutrients, the amounts which must be con- 
sumed of the dietaries here studied are in many cases very 
large indeed as compared with the European dietaries and 
standards. As was stated in one of the preceding sections, 
the best results of research in the science of nutrition imply 
that a certain minimum quantity of protein is requisite for 
healthful nourishment and that all the protein above this shares 
with the carbohydrates and fats the function which may be 
roughly designated as serving for fuel, and that in this respect 
one pound by weight of fat is equivalent to two pounds or 
more either of protein or carbohydrates. The excessive quan- 
tities of fats in the American dietaries, therefore, made their 
nutritive power much larger as compared with the European 
dietaries than the figures taken by themselves would imply. 
In other words, the American dietaries contain, in general, not 
only excessively large quantities of food, but the particular 
kinds of nutrients, namely, fats, which weight for weight do 
the most w^ork in the body, are the ones which are the most 
largely in excess. 

Improvements in Dietaries. 

As has been urged, the American dietaries here examined 
contain much larger amounts of food than are judged appro- 
priate by those who have paid most attention to the study of 
the subject, a fact which is brought very clearly into view by 
comparing the American dietaries with the European standards 
in the preceding table. In general the excess seems to be due 



318 



STATISTICS OF LABOR. 



to the meats and sweetmeats. In his examination of the 
students' dietaries above cited, Mr. Haynes has calculated that 
if one-half of the meats, dairy products, sugar, and apples and 
all the honey and tapioca had been left out and the rest 
properly utilized, the food would have still exceeded Voit's 
standard. His fissures, condensed, are as below : 



Classification. 


Protein. 


Fata. 


Carbohy- 
drates. 


Total purchased, 

One-half of all the meats, milk, cheese, and eggs; one-half of 
all the sugar, molasses, and apples, and all the honey and 
tapioca together contained 


Grams. 
161 

43 


Grams. 

204 

97 


Grams. 
CSl 

127 


The remaining food-materials supplied, 

Voit's standard for a laboring man, 


lis 

118 


107 
56 


6o4 
500 



That is to say, according to these figures, the young men of 
this club might have dispensed with one-half their meat and 
one-half their dessert and still have had more nutritive material 
in their food than the German standard requires for a laboring 
man at moderate work. Somewhat similar calculations have 
been made for two of the Massachusetts dietaries. 

One of these, No. A 9, was that of a family in Boston, con- 
sisting of husband and wife. The husband is a machinist and 
earns nineteen and one-half dollars a week. The dietary fur- 
nishes seven and one-half pounds of food (including milk) 
and costs forty-seven cents per man per day. The following 
computation shows how the dietary might have been altered : 

Suggestions for the Alteration of Dietary A 9. 





Food-Materials. 


Nutrients. 


Description. 


Prices 
per lb. 


Quanti- 
ties. 


Costs. 


Protein. 


Fats. 


Carbohy- 
drates. 


If from the dietary, which fur- 
nishes per man per day, 
Or, for 1.8 men in 30 days, 

We take out — 
Two-thirds of the meats, 

tish, etc., 
One-half of the dairy products 

and eggs, .... 
One-half of the sugar and 

molasses, .... 


cents. 


lbs. 

7.17 
387.6 

49 
44.4 
9.8 


$0 47 
25 38 

$8 46 
3 25 

74 


lbs. 

.40 
21.5 

6.0 
2.1 


lbs. 

.56 
29.8 

11.0 
5.6 

- 


Iba. 
1.36 
73.5 

1.8 
9.3 


Total deducted, . 

There will remain, . 
Or, per man per day, 
Voit's standard. 


103.2 

284.4 

5.27 


$12 45 

$12 93 
24 


8.1 

13.4 

.25 
.26 


10.6 

13.2 
.24 
.12 


11.1 

62.4 
1.15 
1.10 



FOOD CONSUMPTION. 



319 



In other words, if two-thirds of the meats and fish, one-half 
the dairy products and eggs, and one-half of the sugar and mo- 
lasses had been omitted and the rest carefully utilized, the 
dietary would still have exceeded our standard in its amounts 
of nutrients, and the cost of the food would have been reduced 
one-half. 

In the other, No. All, that of the family of a glass-blower 
in Cambridge, earning three and one-half dollars per day, 
the estimated quantity of food (including milk) was four and 
one-half pounds, costing twenty-five cents per man per day. 
The quantity of protein was rather smaller than our standard 
calls for, but the amount of fats was more than double that of 
the same standard. By taking in the place of the most expen- 
sive kinds of beefsteak the cheaper but no less wholesome 
round steak and shin, and in the place of one-half the lamb and 
three-fourths the salt pork and lard, substituting codfish and 
haddock, the amount of protein would be increased and that of 
the fats reduced to the standard, and about one-sixth of the 
cost would be saved. * 

Suggestions for the Alteration of Dietary A 11. 





FOOD-JlATERIALS. 


Nutrients. 


Description. 


Prices 


Quanti- 








Carbohy- 




per lb. 


ties. 


Costs. 


Protein. 


Fats. 


drates'. 


If from the dietary which fur- 


cents. 


lbs. 




lbs. 


lbs. 


lbs. 


nishes per man per day, 


- 


4.45 


$0 25 


.21 


29 


1.06 


Or, for 12.13 men in 30 days, 


- 


142.30 


7 99 


6.80 


9.40 


34.10 


We take out— 














The whole of the beef steak, . 


2S 


6.0 


$1 68 


0.8 


1.0 


_ 


One-half of the lamb, 


15 


25 


38 


0.4 


0.6 


_ 


Three-fourths of the salt pork, 


10 


0.8 


08 


_ 


li 


_ 


Three-fourths of the lard, 


10 


0.7 


07 


_ 


_ 


One-half the dairy products 














and eggs, . . . . 




13.1 


1 11 


0.6 


2.3 


0.6 


Total deducted, 


23.1 


$3 32 


1.8 


5.2 


0.6 


There will remain, . 


- 


119.2 


$4 67 


5.0 


4.2 


33.5 


To which may be added — 












> 


Beef shin, 


5 


5.0 


$0 25 


0.7 


0.1 


^ 


Beef steak, round, 


IS 


4.0 


- 72 


0.7 


0.4 


_ 


Fresh codfish 


10 


5.0 


50 


0.6 




_ 


Fresh haddock, .... 


7 


5.0 


35 


0.4 


_ 


_ 


Salt codfish 


5 


50 


25 


0.8 


- 


- 


Total added, 


24 


$2 07 


3.2 


0.5 


- 


There will then be, . 




143.2 


$6 74 


8.2 


4.7 


33.5 


Or, per man per day. 




4.48 


21 


.26 


.15 


1.05 


Volt's standard. 


• 


• 


• 


.26 


.12 


1.10 



320 STATISTICS OF LABOR. 

It is by no means claimed that the changes indicated in these 
calculations are exactly the ones which should be made. The 
proper adjustment of the dietary is a matter of convenience 
and palatal)ility as well as chemical composition, but the figures 
cited will suffice to show that there is great room for improve- 
ment. 

FOOD OF THE POOR IN BOSTON. 

That the rich man becomes richer by saving and the poor 
man poorer by wasting his money is one of the commonest 
facts of daily experience. It is a fact too, Avith a pathetic side, 
for very often those who sufier most from want and are at the 
same time most anxious to economize are least able to do so. 
One great difiiculty is that they do not understand how to save. 

The agents of the Bureau in collectins; the statistics of dicta- 
ries of series "A" have made inquiries of tradesmen as to the 
kinds of food the poor of Boston purchase and the prices 
they pay. Some of the results of these inquiries are as follows : 

By poor people is meant those who earn just enough to keep 
themselves and families from want. When a groceryman or 
marketman is asked, " What is your experience in dealing 
with your poor customers in regard to the quality of food 
used by them ?" the answer is, in almost every case, " Oh, 
they usually want the best and pay for it and the most fastidi- 
ous are those who can least afibrd it." 

In the matter of beef, for instance, the cuts most used for 
steak are the face of the round, costing from 18 to 20 cents per 
pound ; the tip of the sirloin at from 20 to 25 cents, and rib 
roast at from 18 to 20 cents. They do not use the flank piece 
for steak, and would feel insulted if it were offered to them. 
The flour they use is the best. For butter they pay from 28 
to 30 cents per pound at present prices. All their other 
groceries are such as are sold to first-class customers. 

One man told his butcher that hard times were owing to the 
meanness of the rich and the extravagance of the poor, and 
that the poor helped make themselves so in the way they did 
their buying. They send their children after a pound of lard 
and take it home in a paper. The loss, even in this, is of 
some consequence to them in a year. A marketman who was 



FOOD CONSUMPTION. 321 

much interested in this investigation referred to the following 
newspaper extract as coinciding with his experience : 

"A woman stepped into one of the best class provision stores of 
Boston a few days since and called for a cut of ' tenderloin steak.' 
Now a tenderloin of beef is a very toothsome article of food, and no 
person need be blamed for valuing the enjoyment arising from its 
qualilies of flavor and tenderness. But, as the price of this com- 
modity ranges all the way from 40 to 75 cents per pound in these 
markets, it must be classed among luxuries by the average purchaser, 
and the customer above alluded to was well known to be a hard-work- 
ing person, earning her living by a good deal of sweating of the brow, 
and constantly finding necessities hard enough to procure, let alone 
luxuries — in short, she was a washerwoman. In this instance the 
disproportion between ability and desire was so great and so evident 
that the marketman could not help suggesting that he had other 
' cuts ' of beef equally nutritious and tasteful, and which could be 
afforded at a moiety of the price charged for tenderloin. The ad- 
vice was rejected, with strong signs of resentment, and the tender- 
loin was bought and paid for. 

" This transaction illustrates completely what is going on all the 
time in our communities, the woeful lack of consistency and appre- 
ciation in economical relations, and to how great extent fojly and 
pride constitute elements iu daily life and living. In the experiences 
of tradesmen who furnish the wherewithal to sustain human exist- 
ence it is being repeated over and over again every day ; and the 
class represented by this poor woman is by no means the ouly one 
affected. As to the underlying causes upon which such transactions 
are based, investigation reveals a curious foundation made up of 
pride, ignorance and indifference." 

That the above statements mean more than appears at first 
jrlance will be seen from a few moments' consideration. 

This washerwoman had her choice between, Jet us suppose, 
tenderloin at 40 cents, sirloin at 25 cents, round at 15 cents, 
and neck or shoulder at 8 cents per pound. Aside from gi'ati- 
fication of pride or palate there is no_ advantage in purchasing 
tenderloin ; the other pieces are just as nutritious and whole- 
some. The proper use of meat in nutrition is to furnish fat 
and especially protein. So far as the protein is concerned one 
part of the beef is as valuable for nourishment as another. 
Supposing these diflerent pieces to have been of the usual 



322 STATISTICS OF LABOR. 

composition, the costs of protein would have been somewhat 

as follows : 

Costs of Protein per Pound. 

In neck at 8 cents per pound, ... $0 33 

In round " 15 " " " . . . 59 

In sirloin " 25 " " " . . . 1 06 

In tenderloin " 40 " " " . . . 2 40 

That is to say, this good washerwoman paid four times as much 
for the protein in tenderloin as she need have paid if she had 
taken round steak and more than seven times as much as if she 
had been content with neck or shoulder. 

Or, to put it in another way, if instead of taking the pound 
of tenderloin she had been content with a pound of round steak 
she would have got just al)out the same quantity of nutritive 
material. It would have been somewhat less tender and tooth- 
some but just as nutritious and she would have saved 25 cents 
of her hard earned money ; and if she had taken the neck or 
shoulder which suffice for manv a rich man's table the savins^ 
would have been still greater. 

Another Boston butcher gives an account of his experience 
which accords exactly with the statements above quoted. He 
had often talked with poor people about this matter and found 
them generally very firm in their conviction that the dearest 
meats are the most nutritious and hence the most economical. 
He insisted particularly on the fact that while the ignorant poor 
invest their money so unwisely, many of his wealthy customers 
were in the habit of taking the coarser pieces which the poor 
refused. It is the old story of the economy of the rich and the 
wastefulness of the poor. 

Part of the evil at least is due to ignorance. There can be 
no more truly Christian form of charity than the helping of 
worthy but uninformed people of limited incomes by instructing 
them how to economize in the purchase as well as in the use of 
their food. The most efiective charity is that which helps the 
recipients to help themselves. 

Some of the most interesting figures regarding the costs and 
quantities of food-materials in the Massachusetts and Canadian 
dietaries may be concisely summarized. It will be remembered 
that Series A, Miscellaneous, Massachusetts, includes dietaries 



FOOD CONSUMPTION. 



323 



of factory and mill opeTatives, mechanics, and a few clerks, 
dressmakers, etc., of various nationalities, in Lowell, Law- 
rence, Lynn, East Cambridge, and Boston. Series B, French 
Canadians, Massachusetts, includes factory operatives and a 
few mechanics of Canadian origin, working in INIassachusetts. 
Series C, French Canadians, Canada, includes similar people, 
mainly or entirely laboring classes in Canada. 

The costs of the total food, per man per day, in the different 
dietaries as set forth in the tables, were : 



Series. 


Maximum. 


Minimum. 


Average. 


Miscellaneous, Massachusetts 

French Canadians, Massachusetts, . 

French Canadians, Canada 


cents. 
47 
39 
19 


cents. 
18 
17 
11 


cents. 
25 
24 
14 



The costs of the animal food, the meats, fish, dairy products 
and eirgs, were : 



Semes. 


Maximum. 


Minimum. 


Average. 


Miscellaneous, Massachusetts, 

French Canadians, Massachusetts, . 

French Canadians, Canada 


cents. 
36 
29 
13 


cents. 
10 
10 
5 


cents. 
17 
16 
8 



The total quantities of food, including milk, per man per 
day, were : i 



Series. 


Maximum. 


Minimum. 


Average. 


Miscellaneous, Massachusetts, 

French Canadians, Massachusetts, . 

French Canadians, Canada 


lbs. 
7.17 
7.26 
4.89 


lbs. 
4.12 
3.02 
2.20 


lbs. 
V5.19 
4,95 
3.46 




The total quantities of animal food were : , 


Series. 


Maximum. 


Minimum. 


Average. 


Miscellaneous, Massachusetts, .... 

French Canadians, Massachusetts, . 

French Canadians, Canada, .... 


lbs. 
3.00 
2.79 
1,68 


lbs. 
1.48 
0.67 
0.54 


lbs. 
2.17 
1..51 
0.97 





324 STATISTICS OF LABOR. 

The proportions of animal protein in total protein were 



Series. 


Maximum. 


Minimum. 


Average. 


Miscellaneous, Massachusetts 

French Canadians, Massachusetts, . 

French Canadians, Canada 


Per cent. 
64 
62 

48 


Per cent. 
47 
33 
29 


Per cent. 

57 
46 
37 



The total quantities of nutrients (protein, fats, and carbo- 
hydrates) , expressed in hundredths of a pound, were : 



Series. 


Maximum. 


Minimum. 


Average. 


Miscellaneous, Massachusetts, .... 

French Canadians, Massachusetts, . 

French Canadians, Canada, .... 


lbs. 
2.32 
2.86 
2.29 


lbs. 
1.56 
1.52 
1.20 


lbs. 
1.86 
1.92 
1.64 





Among the most noticeable features of the dietaries exam- 
ined are : 

1. The very large quantities of food, especially in the 
dietaries of factory and mill operatives, mechanics, and other 
people engaged in manual labor in Massachusetts and Con- 
necticut. 

2. The very large amounts of animal food, especially in the 
dietaries just mentioned. 

3. The quantities of fat, which are large in nearly all and 
extremely large in many of the dietaries. The fat comes 
mostly from the meats, especially pork, and from butter and 
lard. 

The quantities of total nutrients and of fats are the more 
striking when compared with those of the European dietaries, as 
is done in the table on pages 315 and 316, ante. Thus the total 
weight of nutrients per man per day varies in the Massachu- 
setts dietaries from 690 grams (1.52 pounds) to 1,053 grams 
(2.32 pounds), while in the European dietaries the range is 
from 401 to 1,112 grams, or, omitting the dietaries of the 
London sewing girl and the Bavarian lumberman as very 
exceptional and abnormal, from 653 to 863 grams. The fats 
in the European dietaries, omitting the case of the Bavarian 
lumberman, range from 13 to 100 grams, though in some 



FOOD CONSUMPTION. 325 

instances not here quoted they somewhat exceed 100. In the 
Massachusetts dietaries the amount of fat is in no case less 
than 127 and reaches, in one instance, 304 grams. If common 
usage in Europe and the standards which are currently accepted 
there are correct expressions of the proper quantities of food 
and of fat for healthful nutrition, the quantities of total food, 
of meats, and especially of fats in the dietaries here reported 
are in general needlessly large, and in some instances exces- 
sively so. 

These data suggest numerous questions such as : 

1. How much more food of the American than of the Euro- 
pean dietaries is wasted, that is, not eaten? 

2. How much superiority of the American workingman is 
due to his more liberal diet? 

3. How much injury is done to health by over-eating in 
this country? 

In brief, the dietaries thus studied all point in one direction 
and indicate that in this country a large excess of food is con- 
sumed not only by well-to-do people, but also by those in 
moderate circumstances, mechanics, operatives in mills and 
factories, etc. 

The excess of food consists mainly of meats and sweetmeats. 
Common observation would imply that of this excess a con- 
siderable part is simply thrown away. But it can hardly be 
doubted that in many cases much more food than is needed is 
actually taken into the system. If the opinions of our best 
physiologists and physicians are to be accepted, this oVerload- 
ing of the alimentary organs is seriously injurious to health. 

The animal foods are pecuniarily the most costly, as esti- 
mated by the amount of nutritive material which they furnish 
for a given sum of money. The expensiveness of the iiutrients 
in the animal foods, together with the large excess, makes 
the use of meats and dairy products in such large quantities 
doubly uneconomical. 

.In numerous cases the dietaries could be so altered as to 
make them at once less expensive, equally wholesome and 
palatable, and much more healthful. 

One of the most interesting and important facts of all is the 
very common practice of the poor to purchase the more expen- 
sive food-materials, especially meats, when food obtainable at 



326 STATISTICS OF LABOR. 

only a fraction of the cost would be equally wholesome and 
nutritious. 

If the further study of this matter should confirm these 
results, as there seems to be good ground to expect would be 
the case, it would become a serious question whether a reform 
in the dietary habits of a large portion of our people, includ- 
ing the classes who work for small wages, is not greatly 
needed, and whether this reform would not consist in many 
instances in the use of less food as a whole, and in many more 
cases in the use of relatively less meat and larger proportions 
of vegetable foods. 



LIBRARY OF CONGRESS ikii 




014 337 653 9 












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